Method

1. Heat the olive oil in a large pan over medium heat.

2. Add the onions and sauté until lightly golden, 2 to 3 minutes.

3. Add the garlic and fry for another minute.

4. Add the ground beef; fry until fully (about 8 minutes).

5. Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.

6. Add the tomatoes, beef stock, and beans.

7. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.

8. Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.

9. Serve with white rice.