Ingredients:

  • 2 lbs lean beef chuck, cut into 1/2-inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp chili powder
  • 1 tbsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp ground cinnamon
  • 2 tbsp tomato paste
  • 28 oz crushed tomatoes
  • 2 cups low-sodium beef broth
  • 15 oz kidney beans, drained and rinsed
  • 1 tbsp honey

Instructions:

  1. Pat the beef cubes dry with paper towels. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the beef in batches—do not crowd the pan—until a dark brown crust forms on all sides. Remove beef and set aside.
  2. In the same pot, add the diced onion and red bell pepper; sauté until translucent and slightly caramelized.
  3. Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep brick red.
  4. Add the chili powder, cumin, smoked paprika, oregano, and cinnamon. Stir constantly for 60 seconds until the spices smell fragrant and toasted.
  5. Return the browned beef and any accumulated juices to the pot. Pour in the crushed tomatoes and low-sodium beef broth.
  6. Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the beef is tender and reaches an internal temperature of 145°F (63°C), and the liquid has reduced into a thick sauce.
  7. Stir in the rinsed kidney beans and honey. Simmer uncovered for an additional 20–30 minutes to reach the ideal thick consistency.