Ingredients:

  • 2 pounds beef chuck, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 2 bell peppers (red and green), diced
  • 2 tablespoons tomato paste
  • 2 cans kidney beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 1 cup beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • 1-2 fresh jalapeños, chopped (to taste)

Instructions:

  1. Heat olive oil in the pot over medium-high heat.
  2. Add beef cubes; sear until browned on all sides. Remove and set aside.
  3. In the same pot, add onion and sauté until translucent (about 5 minutes).
  4. Stir in garlic and cook for an additional minute.
  5. Add diced bell peppers, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 2-3 minutes.
  6. Return the seared beef to the pot. Mix well.
  7. Add kidney beans, diced tomatoes, and beef broth. Stir to combine.
  8. Bring to a boil, then reduce heat to low. Cover and let simmer for 1 hour, stirring occasionally.
  9. Taste and adjust seasoning. Add jalapeños for additional heat, if desired. Cook for an additional 10-15 minutes.
  10. Ladle into bowls and enjoy!