Ingredients:

  • 2 lbs beef chuck, cut into 1/2-inch cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, finely diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 28 oz crushed tomatoes
  • 1 cup beef bone broth
  • 2 tbsp tomato paste
  • 15 oz kidney beans, drained and rinsed
  • 15 oz black beans, drained and rinsed

Instructions:

  1. Heat oil in the Dutch oven over medium-high heat. Pat the beef dry and sear in batches until a deep mahogany crust forms on all sides. Remove beef and set aside.
  2. In the remaining fat, add the onion, bell pepper, and jalapeño. Sauté until softened, then stir in the garlic and the spice blend (chili powder, cumin, paprika, oregano). Stir for 60 seconds until the spices smell toasted and fragrant.
  3. Stir in the tomato paste and cook for 2 minutes until it turns a dark brick red.
  4. Return the seared beef to the pot. Pour in the crushed tomatoes and beef bone broth, scraping the fond off the bottom of the pot.
  5. Stir in the kidney beans and black beans. Simmer on low heat until beef is tender and sauce has thickened.