1(15 oz) candiced tomatoes, no salt added, undrained
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 ½ 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.
Optional garnishes are not included in the nutrition info.Variations:
You can use ground turkey or ground chicken in this recipe instead of ground beef. Just make sure to use ground dark meat. It's juicier and more flavorful than white meat.
If you don't have fresh garlic, simply use a teaspoon of garlic powder instead. It won't be the same, but it's still pretty good.
It's fine to use regular paprika instead of smoked paprika. You can also replace the dried oregano with dried thyme.