Ingredients
1-1/2 pounds boneless beef chuck steak, cut into 3/4-inch pieces1/2 teaspoon salt1/2 teaspoon pepper4 teaspoons canola oil, divided 1 medium onion, chopped2 garlic cloves, minced1 can (6 ounces) tomato paste2 teaspoons ground chipotle pepper2 teaspoons ground cinnamon2-1/2 cups beef broth1 can (4 ounces) chopped green chiles1/2 cup raisins3 tablespoons minced fresh cilantro1 can (15 ounces) black beans, rinsed and drained1 can (2-1/4 ounces) sliced ripe olives, drainedOptional toppings: Shredded Mexican cheese blend, minced fresh cilantro and chopped walnuts
Preparation
Toss beef with salt and pepper. In a Dutch oven, heat 2 teaspoons oil over medium heat. Brown beef in batches; remove from pan.
Add onion and remaining oil to same pan; cook and stir 2-3 minutes or until onion is tender. Add garlic; cook 1 minute longer. Stir in tomato paste, chipotle pepper and cinnamon; cook and stir 3 minutes. Stir in broth, green chiles, raisins and cilantro. Return beef to pan; bring to a boil. Reduce heat; simmer, covered, 1 hour or until beef is tender.
Stir in beans and olives; cook, uncovered, 10 minutes. If desired, serve with toppings.
