Mix the spices. In a small bowl, combine chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, chipotle or cayenne (if using), salt, and pepper. This keeps the seasoning even and prevents clumps.

Optional: Brown the meat. Heat a skillet over medium-high. Add olive oil, then the ground meat and chopped onion. Cook 4–6 minutes, breaking it up with a spatula, until lightly browned but not fully cooked. Stir in garlic for 30 seconds. Browning adds flavor, but you can skip it to save time.

Load the slow cooker. Add the meat (browned or raw), onion, garlic, tomato sauce, and broth to the slow cooker. Sprinkle in the spice mix and the brown sugar or honey, if using. Stir to combine.

Cook low and slow. Cover and cook on Low for 4–6 hours or on High for 2–3 hours. The meat should be fully cooked and very tender. If you started with raw meat, break it up gently halfway through for even texture.

Reduce excess liquid. If the mixture looks too saucy, remove the lid and cook on High for 20–30 minutes, or stir in 1–2 tablespoons of tomato paste to thicken. You want a spoonable, slightly saucy consistency that clings to tortillas.

Finish and adjust. Stir in vinegar or lime juice. Taste and add more salt, pepper, or heat as needed. The acidity brightens the flavors and keeps the meat from tasting heavy.

Serve. Spoon into warm tortillas and top with your favorites. Or build bowls with rice, beans, corn, salsa, and avocado.