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.
Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes).
Add the cumin, oregano, paprika, cayenne pepper, and tomato paste and cook, stirring about 2 minutes.
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.
Cook, stirring occasionally, until the chili thickens slightly, about 1-1⁄2 hours.
Adding baking soda to ground beef before cooking keeps it moist by raising the PH levels and stopping the proteins from binding too quickly (which dries out the meat).To do this mix a ½ teaspoon of baking soda with a tablespoon of water. Combine well and then mix it into the meat before cooking.Cook's Tips
Don't skip browning the meat. This is the point where you start building flavor. Try browning it on a little bacon fat for extra flavor!
When browning the meat, don't overcrowd the pan. Overcrowding causes the meat to steam instead of brown and you'll miss out on a lot of flavors.
Season well and from the start. Adding salt from the beginning allows the flavors to develop as it cooks. Don't forget to taste at the end and add more as needed.
Kick up the flavor with some vinegar before serving. This may sound odd, but I always add a tablespoon of red wine vinegar before serving long cook dishes. You won't believe the lift it gives the dish.
Much like a stew, Chili tastes better the next day, so this is the perfect make-ahead dish that can be reheated the next day.