2 1/2 pounds beef stew meat

4 1/2 tsp chili powder

2 tsp salt

2 tsp dried oregano

2 tsp ground cumin

2 tsp ground espresso (can use decaf)

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1 large onion, chopped

2 bell peppers, chopped

2 bay leaves

1 1/2 cups bone broth

2 14 oz. cans diced tomatoes

1 jalapeno, choppied (optional)

3 cloves garlic, minced

1 4.5 oz can green chilis

1 15 oz. can black beans

1 15 oz. can chili beans

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In a large pot or dutch oven, heat some oil, then cook beef until brown on all sides. Add the chili powder, salt, oregano, cumin and espresso, and stir into the beef. 

Add the onions and peppers, and cook for 3 more minutes. 

Then stir in the remaining ingredients except the beans, jalapeno and chilis. Heat to boiling, then reduce heat to low. Cover and simmer 3 hours until meat is tender. 

Add the beans, jalapeno and chilis, cook until heated. Garnish with toppings of choice.

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