Ingredients:

  • 3 lbs beef chuck, trimmed and cut into 1/2-inch cubes
  • 3 tbsp neutral oil (canola or grapeseed)
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 cups yellow onions, chopped
  • 2 cups bell peppers (red and green), chopped
  • 4 cloves garlic, minced
  • 1 tbsp freshly chopped oregano
  • 1/4 cup high-quality chili powder
  • 1 tbsp ground cumin
  • 1/2 tsp cayenne pepper
  • 28 oz crushed tomatoes (San Marzano preferred)
  • 1 cup strong beef stock
  • 30 oz red kidney beans, rinsed and drained

Instructions:

  1. Pat the beef cubes bone-dry with paper towels to ensure optimal browning. Season with kosher salt and black pepper.
  2. Heat the neutral oil in a large heavy-bottomed Dutch oven over medium-high heat. Working in three batches to avoid overcrowding, sear the beef until a deep mahogany crust forms on all sides. Remove seared meat to a bowl and set aside.
  3. Reduce heat to medium. In the same pot with the beef drippings, add the onions and bell peppers. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent.
  4. Add the minced garlic, fresh oregano, chili powder, cumin, and cayenne pepper. Stir constantly for 1-2 minutes to bloom the spices in the hot oil until fragrant.
  5. Deglaze the pot with the beef stock, scraping up the browned bits (fond) from the bottom. Stir in the crushed tomatoes and return the seared beef and any accumulated juices to the pot.
  6. Bring the mixture to a simmer, then reduce heat to low. Cover partially and simmer for 1 hour and 30 minutes, or until the beef cubes are fork-tender.
  7. Fold in the rinsed kidney beans and simmer uncovered for an additional 15 minutes to allow the sauce to thicken and flavors to meld.