4 t olive oil, divided
2 large yellow onions, chopped
6 medium cloves garlic, chopped
1 small jalapeno, chopped (see NOTES for spice variations)
1 large rib celery, chopped
1 large green bell pepper, core removed and chopped
2½ lbs bottom round steak, trimmed and cut into 1″ cubes
4 T Mexican chili powder
1 T ground cumin
2½ t kosher salt
1½ t paprika
½ t white pepper
⅛ t cayenne pepper
pinch ground cloves
pinch ground cinnamon
1 bay leaf
1 28-oz can crushed tomatoes (without salt)
1 c broth or stock (beef, chicken or vegetable)
Trim steaks of any huge pieces of fat and cut into 1″ cubes.
Combine chili powder, cumin, salt, paprika, white pepper, cayenne, cloves, cinnamon and bay leaf in a small bowl.
Chop the onions, garlic, jalapeno, green pepper and celery.
Heat stock pot over medium high heat. Once hot, add 2 teaspoons of olive oil then veggies and cook 10-15 minutes until softened.
Add cubed beef and cook 4-5 minutes to brown all sides.
Add spice mixture to beef, cook, stirring constantly, 1 minute until spices are fragrant.
Add crushed tomatoes and stock. Bring to a boil. Cover, reduce heat to a simmer and cover slightly ajar.
Simmer for 1½ hours, stirring occasionally. Allow to cool for at least 15 minutes and remove bay leaf!
Time: 2 hours