Ingredients:

  • 2 lbs beef chuck, cut into ½-inch cubes
  • 4 oz center-cut bacon, diced
  • 1 tbsp olive oil
  • 1 large yellow onion, diced
  • 2 medium poblano peppers, seeded and diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp tomato paste
  • 1 can (14.5 oz) fire-roasted diced tomatoes
  • 3 cups low-sodium beef broth
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Black pepper to taste
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) pinto beans, drained and rinsed

Instructions:

  1. Heat the olive oil in a Dutch oven over medium-high heat. Add the diced bacon and cook until the fat renders and the bits are golden brown. Remove the bacon with a slotted spoon, leaving the fat in the pot.
  2. Season the cubed beef chuck with salt and pepper, then sear in batches until a deep brown crust forms on all sides. Remove the beef and set aside.
  3. Reduce heat to medium. Add the onion, poblano, and red bell pepper to the remaining fat. Sauté until the onions are translucent.
  4. Stir in the minced garlic and tomato paste, cooking for 2-3 minutes to bloom the aromatics.
  5. Add the chili powder, cumin, smoked paprika, and cayenne pepper, stirring constantly for 1 minute to release the fat-soluble flavors.
  6. Return the seared beef and bacon to the pot. Stir in the fire-roasted diced tomatoes and low-sodium beef broth.
  7. Simmer on low heat for 4 hours (or transfer to a slow cooker for 8 hours) until the beef is tender and the liquid has reduced into a velvety concentrate.
  8. Stir in the drained and rinsed kidney beans, black beans, and pinto beans. Add the apple cider vinegar for brightness.
  9. Adjust seasoning with salt and black pepper to taste before serving.