Heat the oil in a tilt skillet or stovetop braising pan large enough to hold all ingredients.
Add beef to the pan and break up the meat as it cooks and browns.
Heat to 165°F or higher for at least 15 seconds.
Remove the meat and drain off all fat in the skillet.
Add the onions to the skillet and cook until onion is translucent, stirring to keep from sticking and browning.
Return the meat to the pan.
Add the salt, chili powder and tomato sauce and stir well to combine.
Bring to a simmer and cook for 5 minutes.
Hold at hot service for 135°F or higher.