Chili with Beans

1 onion, finely chopped
1 clove garlic, peeled and crushed
1 tbsp EVO oil
2 tsp tomato paste
1 tsp dried oregano, crushed
1/2tsp ground cumin
1 1/2tsp chili powder
1 can 14.5 oz diced tomatoes with liquid, chopped
1 lb lean ground beef
1 can 15.25 oz chili beans with sauce
1 can 15.25 oz black beans, drained and rinsed

Brown and drain the ground beef, breaking up with a large spoon as it cooks. Set aside. In a large skillet over medium heat, combine onion, garlic, and tomato paste. Cover and cook for five minutes. Stir in oregano, cumin, chili powder, tomatoes and drained ground beef. Cook uncovered for 8 minutes, stirring occasionally. Stir in the beans and simmer for another 10 minutes, stirring occasionally. Make sure the heat is not too high. This is a thick chili. If you like it thinner add water or a can of tomato sauce instead of paste.