Ingredients:

  • 2 lbs lean beef chuck, cubed into ½-inch pieces
  • 1 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, finely diced
  • 1 bell pepper, diced
  • 2 tbsp olive oil
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 can (28 oz) crushed tomatoes
  • 2 cups low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a 6 quart Dutch oven over medium high heat. Add the cubed beef in batches, searing until the meat is mahogany colored and caramelized on all sides. Remove meat and set aside. Note: Overcrowding the pan drops the temp and prevents browning.
  2. In the same pot, sauté the diced onion, carrots, and bell pepper until the onions are translucent and fragrant. Note: Use the leftover beef fat in the pan for extra flavor.
  3. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for 60 seconds until the aroma becomes intense.
  4. Return the seared beef to the pot, stirring to coat the meat in the spice mixture. Note: This ensures every piece of beef is seasoned.
  5. Pour in the crushed tomatoes, beef broth, and Worcestershire sauce. Stir in the rinsed kidney and pinto beans.
  6. Bring the mixture to a light boil, then immediately reduce heat to low.
  7. Cover and simmer for 90 minutes until the beef is tender and the sauce has thickened.
  8. Taste and add salt and black pepper as needed.