Brown the meat for about 8 minutes on medium heat. Add cumin and smoked paprika, and cook for 2 additional minutes.
Add the jar of Ousley Ouch Black Bean and Corn Salsa, fill up the empty jar with water and add to the pot. If you prefer a thicker chili, reduce the water to ½ a jar. Cook on low heat for 20 minutes. Serve in your favorite bowl, top it off with sour cream, and enjoy.
