2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
1/4 cup extra virgin olive oil
3 large onions, diced
2 jalapeño peppers, seeded and finely diced
1 tablespoon garlic, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1 can (28-ounces) chopped tomatoes
1 can (15-ounces) black beans, drained and rinsed
1 can (15-ounces) kidney beans
1 can (4.5-ounces) chopped green chiles
Season beef with salt and pepper. Heat oil in a large skillet over high heat, add beef in batches and cook each side 2-3 minutes. Transfer to a bowl to set aside. Repeat with remaining batches. Reduce the heat to medium-high. Add 1 tablespoon olive oil, onions, and jalapeno peppers, scraping the brown bits from the pan. Cook for 5 minutes. Add garlic and cook for 1 more minute. Stir in chili powder, cumin, tomatoes, beans, chiles, and browned beef cubes. Reduce heat to low and cook for 4 hours.