3 pounds boneless beef chuck or boneless pork
2 Tablespoons olive oil
2 to 3 cups onions, ½ inch dice
2 Tablespoons chili powder
4 Tablespoons, CuisineMentor Expresso BBQ Rub Spice Blend
3 cloves garlic, minced
28 ounce can diced tomatoes (fire roasted preferred) with juice
3 cups beef or chicken broth
2 large sweet peppers (red, yellow, or green bell peppers or other sweet peppers), seeded and sliced in ¼ inch rings
1 teaspoon salt
5- 15 ounce cans beans, drained and rinsed (pinto, black, kidney or any combination)
1 bunch cilantro, minced (optional)
salt, pepper

garnishes:
sour cream
grated pepper jack or cheddar cheese
diced sweet onion

Trim any fat from meat and cut into ½ inch cubes.

Heat oil in large casserole or Dutch oven over medium heat. In small batches, brown meat on all sides. Set aside.

Remove all but 2 Tablespoon fat from pot. Add onions and sauté until soft about 5 minutes. Add chili powder, Espresso BBQ Rub Spice Blend, garlic and cook stirring until fragrant about 1 minute. Add tomatoes, broth, peppers, browned meat, salt and bring to a simmer. Cover, reduce heat to low and simmer, stirring occasionally, about 1½ hour until meat is very tender.

Add beans, stir; bring back to simmer, cook gently about 5 minutes. Stir in cilantro. Season with salt and pepper.

Serve in deep bowls with garnishes. Serve with cornbread.
Serves 8

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