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 Πcup 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.
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 Bulls-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
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 Bulls-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
This article appears in Nov 1-30, 2011.