Rumi Spice
Add the oil to a large stock pot and heat over medium heat. Add in the onion and season with a pinch of salt. Saute until beginning to soften, about 3-5 minutes.
Add in the jalapeno and garlic and season with another pinch of salt. Saute until tender and fragrant, about 5 minutes more.
Add in the ground meat and season with 1 Tbsp Southwest Chili spice and 1 tsp each salt and wild black cumin. Let cook, breaking apart with a wooden spoon, until no longer pink.
Stir in the tomato paste until the meat is well coated.
Using your hands, crush the whole peeled tomatoes into the pot. Add in the diced tomatoes, 1 cup of water, and the remaining 1 Tbsp Southwest Chili spice, and 1 tsp each black cumin and salt. Bring to a boil.
Reduce the heat to a simmer and continue simmering for about 20-30 minutes (the longer the better), allowing the soup to thicken and the flavors to meld. Add in more water, as necessary, if your soup is getting too thick.
Mix in the kidney beans and let simmer until warmed through. Serve with your favorite toppings - we recommended fresh cilantro, shredded cheese, Greek yogurt, and tortillas chips.
