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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until no pink remains and the meat is browned in spots, about 7–8 minutes. Drain off excess fat, leaving about 1 tablespoon in the pan.
Reduce the heat to medium. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper to the beef. Stir to coat evenly and cook until the spices are fragrant, about 1 minute.
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