Step 1

Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes. Add the garlic and fry another minute.

Step 2

Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).

Step 3

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

Step 4

Add the tomatoes, beef stock, and beans. Season to taste with salt and pepper, stir in the parsley, and bring to a simmer over low heat.

Step 5

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