Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 2 tablespoons chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/2 (6 oz can) tomato paste
  • 2 tablespoons minced fresh garlic
  • 2 tablespoons olive oil
  • 1 onion, (chopped (6 oz))
  • 1 lb. 93% lean ground beef
  • 1 1/2 teaspoons Diamond Crystal kosher salt (divided)
  • 1 cup beef stock
  • 1 (15 oz) can diced tomatoes, (no salt added, undrained)
  • 1 bay leaf
  • 1/4 teaspoon black pepper

Instruction

  • In a small bowl, with a fork, mix together the seasoning ingredients to create a thick paste.
  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat, about 3 minutes. Add the onion, beef and 1/2 teaspoon kosher salt and cook, stirring to break up the meat, about 7 minutes, or until the vegetables are soft and the meat is browned.
  • Add the seasoning mixture (use a small spatula to scrape it off the bowl) and cook, stirring to mix it into the beef and vegetables, one more minute.
  • Add the beef stock, tomatoes, bay leaf, the remaining salt and the black pepper. Lightly mash the diced tomatoes while stirring them into the mixture. Bring to a boil.
  • Reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.
  • Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole.