2 lbs. beef stew meat
1 small yellow onion, minced, plus ¼ cup minced for garnish
¾ green pepper, minced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 10-oz. can diced tomato, including juices
2 15-oz. cans kidney beans
½ cup barbecue sauce, preferably Bull’s-Eye
2 Tbsp. chili powder
1/5 Tbsp. cayenne pepper
1 Tbsp. ground cumin
1 bay leaf
1 cup beef broth
Salt to taste
Cheddar cheese to garnish
• In a large stockpot, cook the beef until browned and cooked through. Remove from the heat and drain half of the grease.
• Return the stockpot to the heat and, using remaining grease, sauté the onion, green pepper, jalapeño and garlic for 10 minutes.
• Add all remaining ingredients, except cheddar cheese and reserved ¼ cup minced onion. Bring to a boil and reduce to a simmer. Cook for 30 minutes, adjusting seasoning as needed.
• Garnish each serving with grated cheddar cheese and a sprinkle of onion.