Serves 12. Recipe courtesy of Metropolitan Farmer.
3 pounds ribeye steak cut into half-inch cubes
2 teaspoons coarse kosher salt
1 tablespoon black pepper
¼ cup olive oil
3 large onions, diced
6 cloves garlic, minced
2 hot peppers, seeded and finely diced
3 tablespoons chili powder
2 tablespoons ground cumin
4 cups chopped tomatoes
2 cups black beans, drained and rinsed
½ cup green onion, chopped
Season beef with salt and pepper and sear in hot oil in a large saute pan. Add onions, garlic and peppers to a large pot and cook over medium heat until the pan comes clean from the softening onions. Stir in chili powder, cumin, tomatoes and beans. Cover and cook on low for two to three hours. Fold in green onions and serve.