A hearty stew of tender beef, beans, and spices, perfect for warming cold winter evenings.
# What You’ll Use:
→ Meats
01 - 2 pounds beef chuck, cut into 1/2-inch cubes
02 - 2 tablespoons olive oil
→ Vegetables
03 - 1 large onion, finely chopped
04 - 3 cloves garlic, minced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 1 jalapeño, seeded and minced (optional)
→ Canned Goods
08 - 2 cans (14 ounces each) diced tomatoes
09 - 1 can (15 ounces) kidney beans, drained and rinsed
10 - 1 can (15 ounces) black beans, drained and rinsed
11 - 2 tablespoons tomato paste
→ Spices & Seasonings
12 - 2 tablespoons chili powder
13 - 2 teaspoons ground cumin
14 - 1 teaspoon smoked paprika
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon cayenne pepper
17 - 1 teaspoon salt
18 - 1/2 teaspoon black pepper
→ Liquids
19 - 2 cups beef broth
→ Optional Toppings
20 - Sour cream
21 - Shredded cheddar cheese
22 - Chopped cilantro
23 - Sliced green onions
24 - Lime wedges
# How-To:
01 - Heat olive oil in a large heavy pot over medium-high heat. Add beef cubes in batches and brown all sides. Remove beef and set aside.
02 - In the same pot, add chopped onion and cook 3 to 4 minutes until softened. Add minced garlic, diced red and green bell peppers, and minced jalapeño if using; cook for another 3 to 4 minutes.
03 - Stir in chili powder, ground cumin, smoked paprika, dried oregano, cayenne pepper, salt, and black pepper. Cook for 1 minute until fragrant.
04 - Add tomato paste and cook while stirring constantly for 1 minute.
05 - Return browned beef to the pot. Add diced tomatoes with juice, beef broth, kidney beans, and black beans. Stir thoroughly to combine.
06 - Bring mixture to a boil, then reduce heat to low. Cover and simmer for 1 hour, stirring occasionally.
07 - Remove lid and simmer uncovered for 30 minutes to thicken sauce and tenderize beef.
08 - Taste and adjust seasoning as needed. Serve hot with optional toppings.
