Chili Con Carne

Two Pounds Of Ground Beef (Preferably 85% Meat 15% Fat)

A Twelve Ounce Can Of Tomato Paste

3/4 Cup Of Diced Spanish Onions

A Diced Jalapeno Pepper (With Ribs And Seeds)

Two Garlic Cloves Minced

A 15 Ounce Can Of Black Beans

Three Cups Of Chicken Stock

Three Tablespoons Of Chili Powder

A Teaspoon Of Red Cayenne Pepper

A Teaspoon Of Paprika

1/2 Teaspoon Of Dried Oregano

1/2 Teaspoon Of Ground Cinnamon

A Teaspoon Of Ground Cumin

Two Teaspoons Of Sea Salt

Two Tablespoons Of Canola Oil

Into A Dutch oven, add the canola oil and the ground beef. Cook on medium heat stirring frequently until the meat is browned. When the meat is browned, push the ground beef to the side of the pot. Add the onions, jalapeno pepper, and garlic. Cook for three minutes. Stir the vegetables and the meat together to combine all of these ingredients. Add the chili powder, cayenne pepper, paprika, oregano, cinnamon, cumin, and sea salt to the Dutch oven. Stir well to combine the dried spices with the meat mixture. Cook for one minute. Add the tomato paste. Stir to incorporate the tomato paste with the ground beef and the vegetables. Cook for an additional minute. Add the chicken stock and the black beans. Stir to incorporate all of the ingedients in the pot.

Cover halfway and simmer for thirty minutes stirring occasionally. Taste and add more sea salt and/or cayenne pepper if desired. Serve with grated cheddar cheese and/or sour cream.