• 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

Chili:

• 2 tablespoons olive oil

• 1 onion, chopped

• 1 lb. 93% lean ground beef

• 1 1/2 tsp 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

INSTRUCTIONS

1. In a small bowl, with a fork, mix together the seasoning ingredients to create a thick paste.

2. 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.

3. 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.

4. 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.

5. Reduce the heat to medium-low and simmer, uncovered, for 20 minutes, stirring occasionally.

6. (Optional) Garnish the chili with your favorite toppings, such as diced red onions, chopped scallions, sour cream, shredded cheddar, and guacamole.

Makes 4 Servings

4.7 Blocks Each