Natchitoches Meat Pie Filling

2 tablespoons oil
1 pound ground beef (not lean)
1 tablespoon kosher salt
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
4 plum tomatoes, diced
1 small yellow onion, finely chopped
1 green bell pepper, cored, seeded, and finely chopped
1 medium jalapeño pepper, cored, seeded, and finely chopped
4 bay leaves
1 teaspoon dried thyme

Heat 2 tablespoons of the oil in a 12-inch cast iron skillet over medium-high heat. Add the meat, salt, paprika, cayenne, chili powder, cumin, and black and white peppers and cook, using a metal spatula to break up the meat, for about 5 to 8 minutes, or until the meat is lightly browned.

Add the tomatoes, onion, bell pepper, jalapeño, bay leaves, and dried thyme, and cook, stirring, for an additional 5 to 10 minutes, until most of the juices have evaporated and the vegetables have softened.

From: Real Cajun: Rustic Home Cooking from Donald Link's Louisiana
Found at: Chowhound [archive.org]