Ingredients

1/4 c. olive oil

3/4 lb. beef stew meat

1 small onion, diced

1 medium green bell pepper, diced

4 cloves garlic, minced

1 lb. ground beef

1 tbsp. ground cumin

1 1/2 tbsp. chili pepper

1 tbsp. onion pepper

3/4 tsp. cayenne pepper

3 tbsp. tomato paste

2 plum tomatoes

1 (28-oz.) can diced tomatoes

2 tbsp. beef base

1 1/2 c. water

1 (14.5-oz.) can pinto beans, rinsed and drained

Coarse salt, to taste

1/2 c. sour cream

1 c. shredded cheddar

2 diced tomatoes, for garnish

Preparation

  1. Sauté Vegetables: Add remaining 2 tbsp. oil to Dutch oven and let heat for 3 minutes. Add onion and bell pepper and cook until soft, 10 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Cook Ground Beef: Add ground beef and cook, stirring occasionally, until beef is no longer pink, about 10 minutes. Drain excess fat.
  3. Add Beans: Return stew meat to Dutch oven with ground beef mixture. Add ground cumin, chili powder, onion powder, cayenne pepper, tomato paste, fresh and canned diced tomatoes, beef base, and water. Bring chili to a simmer. Cover and simmer over low heat for 3 hours, until stew meat is tender. Add pinto beans. Simmer until beans are warm, 10 minutes. Season with salt, as needed.
  4. Serve: Ladle into bowls and garnish with sour cream, cheddar and diced tomatoes.