Smoky ThreeBean Chili with Beef

Instructions

1. 1

   **Prepare the Chili Powder:** In a small bowl, combine the ancho, guajillo, New Mexico, chipotle chili powders, and chili de arbol (if you fancy some heat), along with ground cumin and salt. Mix thoroughly to create a fragrant seasoning blend.

2. 2

   **Brown the Beef:** In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the beef stew meat and brown on all sides until deliciously caramelized, roughly 6-8 minutes. Remove the beef and set aside to rest and maintain its juiciness.

3. 3

   **Sauté Aromatics:** In the same pot, add the minced garlic, and sauté until it releases its intoxicating aroma, about 1 minute.

4. 4

   **Combine Ingredients:** Toss in your glorious chili powder mix and toast for another minute—this is where the magic begins! Then, add the browned beef back into the pot, along with the tomato sauce (or prepared tomato paste), drained kidney beans, garbanzo beans, lentils, and beef broth.

5. 5

   **Season and Simmer:** Sprinkle in the oregano, smoked paprika, and a good grind of black pepper. Stir to combine beautifully. Bring your chili to a gentle simmer, then reduce the heat to low, cover, and let it bubble away for 45-60 minutes, stirring occasionally, allowing those flavors to meld. Your lentils should be tender, and the beef should be succulent and bursting with flavor.

6. 6

   **Adjust and Serve:** Give it a taste and adjust the seasoning with more salt, black pepper, or chili powder if needed. Serve this warm embrace of comfort topped off with your favorite garnishes—fresh cilantro, a dollop of sour cream, or creamy avocado work wonders!