Ingredients :

• Ground beef — Go for at least 15% fat. Beef that’s too lean makes the sauce dry and flat—the fat is what carries the spices and allows them to truly express themselves in the sauce.
• Smoked paprika — Not classic sweet paprika. The smoked kind, the one that smells like cold embers when you open the jar. It’s what gives the dish its identity. One level teaspoon—no more, otherwise it overpowers everything.
• Cumin — Only half a teaspoon, but you smell it as soon as it hits the hot pan. Don’t double it—it quickly takes over everything else and becomes soapy.
• Bell pepper — Red, yellow, or green—it really doesn’t matter what you have. Red is sweeter, green brings a slight bitterness that balances the acidity of the tomato. Dice it small so it melts into the sauce and its texture disappears.