Name: Beef Chipotle Chili (Stew Meat, Not Ground!)
Ingredients: 3 T olive oil, divided; 2 tsp Kosher salt, divided; ½ tsp fresh ground pepper; 1 lb stew beef, diced small (less than an inch pieces); 1 large onion, diced medium; 1 medium sweet pepper, diced medium; 1 15 oz can diced tomatoes; 1 15 oz can tomato sauce; 1 15 oz can black beans, drained; 2 cups beef broth; 3 T chili powder; 2 T cumin; 2-3 tsp minced chipotle chilis

Ingredients

Scale

3 T olive oil, divided
2 tsp Kosher salt, divided
½ tsp fresh ground pepper
1 lb stew beef, diced small (less than an inch pieces)
1 large onion, diced medium
1 medium sweet pepper, diced medium
1 15 oz can diced tomatoes
1 15 oz can tomato sauce
1 15 oz can black beans, drained
2 cups beef broth
3 T chili powder
2 T cumin
2-3 tsp minced chipotle chilis

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Instructions

Add 1.5 T of olive or other neutral oil a deep, heavy-bottomed pot over medium-high heat.
Sprinkle half the salt and all the pepper on the beef, then add to the pot. Leave some space between the pieces of beef, and cook on both sides, until just brown. This will take about 5 minutes total. Remove beef from the pot and set aside.
Add the remaining oil to the pot. Cook the onions and peppers until they begin to soften, about 3-4 minutes.
Add all the remaining ingredients to the pot, along with the browned beef. Stir and bring the chili briefly to a boil. Lower the heat and simmer for one hour. Taste and adjust seasonings. (See post for optional slow cooker preparation.)
Serve chili on its own or topped with a little cheese, sour cream, chopped green onions or cilantro. Leftover chili will keep covered in the refrigerator for up to 5 days.