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3 tablespoons olive oil or high smoke point vegetable oil of choice, divided

2 pounds stew meat or beef chuck, trimmed & cubed into 1-inch cubes

2 medium yellow onions, diced

2 medium bell peppers or poblano peppers, deseeded & diced

2 medium jalapenos, deseeded as desired & diced

6 cloves garlic, finely chopped or grated

¼ cup tomato paste

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cinnamon

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

1 tablespoon Worcestershire sauce

28 ounces diced fire-roasted tomatoes with their juices

8 ounces tomato sauce

2 (two) 15-ounce cans beans of choice (pinto, kidney, black, etc.), drained

1 ½ – 2 cups beef stock or beer of choice

Kosher salt & ground black pepper, to season

For serving, as desired: shredded cheese of choice, smashed avocado or guacamole, sliced jalapeño, chopped cilantro, tortilla chips, etc.

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1. Add 2 tablespoons of the olive oil to a large, heavy-bottomed pot with a tight fitting lid over medium-high heat (I use a 5-qt Dutch oven). Use paper towel to pat the surface of the beef as dry as possible, then season generously with about 2 teaspoons kosher salt & ground black pepper as desired. Once the oil in the pot is shimmering hot, carefully add in the seasoned beef – work in batches as needed to avoid overcrowding the pot. Cook 2-3 minutes per side, until nicely browned. Transfer the browned beef to a plate & set aside.

2. If needed, add the remaining 1 tablespoon of olive oil to the same pot used to brown the beef. Once the oil is hot & shimmering, add in the yellow onions, bell/poblano peppers, & jalapenos, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until softened & fragrant, about 5 minutes. Once softened, add the garlic & tomato paste to the pot, stirring to coat the veggies. Cook until fragrant & browned, about 2-3 minutes longer.

3. Nestle the browned beef from Step 1 into the vegetables, then add all remaining ingredients into the pot – the chili spices, apple cider vinegar, pure maple syrup, Worcestershire sauce, diced tomatoes, tomato sauce, & beans. Stir in the beef stock – start with 1 ½ cups & increase to 2 as needed or desired. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cover & simmer 2 ½ – 3 hours, stirring occasionally, until the beef is fall-apart tender. The braised beef chili will be ready once the meat is fork-tender, or you can easily break it apart with a wooden spoon.

4. Portion the braised beef chili into bowls, serving with your favorite chili toppings: shredded pepper jack or cheese of choice, smashed avocado or guacamole, chopped cilantro, thinly sliced jalapeño, crushed tortilla chips, etc. Enjoy!

Instant Pot Variation:

Electric Pressure Cooker / Instant Pot Beef Chili: Use your Instant Pot’s “Sauté” setting to cook the recipe according to Steps 1-3, above. Cover & seal the pressure cooker and cook on manual high pressure for 35 minutes. Allow the pressure cooker to naturally release pressure for 10 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. Use the Instant Pot’s “Sauté” feature to thicken the chili sauce as desired.