1 (48 oz) can tomato juice
1 1/2 tsp cumin
1 tsp crushed red pepper
1 tsp salt
1 tsp pepper
1 tsp onion salt (flakes work too)
1 tsp garlic
Pour tomato juice into a large saucepan and heat to medium. Add seasonings, whisk well, and bring to a simmer. Let simmer for 10 minutes. The longer it simmers the thicker it gets (and spicier) You can use more or less crushed red pepper to make it more/less spicy.
Recipe by Kristy Denney at https://boysahoy.com/skillet-baked-beef-nachos/