In a small bowl, use a fork to mix the cumin, paprika, oregano, chili powder, cayenne, tomato paste, and fresh garlic, creating a thick paste.

Heat the oil in a large, heavy-bottomed skillet over medium-high heat. Add the onion, ground beef, and 1/2 teaspoon of kosher salt. Cook, stirring to break up the meat, for about 7 minutes, or until the onions are soft and the meat is browned.

Add the seasoning mixture and cook, stirring to mix it into the beef and onions, for one more minute.

Add the beef stock, tomatoes, bay leaf, the remaining salt, and the black pepper. Lightly mash the diced tomatoes as you stir them into the mixture. Bring to a boil.

Reduce the heat to medium-low and simmer the chili uncovered for 20 minutes, stirring occasionally.

Garnish the chili with your favorite toppings and serve immediately.