1.5 lbs. beef stew meat, cut into 1-1.5” chunks
1/2 lb. chipotle bacon, chopped
1 large onion, chopped
3 garlic cloves, finely chopped
2 cans kidney beans, rinsed well
2 canned chipotle chiles in adobo sauce, chopped
1 can diced tomatoes or 2-3 fresh tomatoes, diced
1.5 tsp. ground cumin
1.5 tsp. chili powder
½ tsp. cayenne pepper
1 small can sliced black olives
1 qt. reduced-sodium beef broth
1/2 cup whiskey
Pepper jack cheese, shredded
Salt and pepper
1. Add bacon to pot and cook, stirring often, until browned but still soft, about 5 minutes. Remove the bacon from the pot and the bacon fat, keeping 2 tablespoons of fat in the pot. Season the beef with salt and pepper. Brown beef in the bacon fat, turning occasionally to get a sear on all sides, about 10 minutes. Transfer beef to a plate with the bacon.
2. Add onion and cook, stirring often, until onion is translucent, about 4 minutes. Add garlic and cook for 1 more minute. May add additional bacon fat or oil if needed to keep the onion from sticking. Return beef and bacon to pot and add chipotles, tomatoes, cumin, chili powder, cayenne pepper, broth, and 1/2 cup whiskey. Cover and bring to a boil, then reduce heat and simmer for 60 minutes. Add the beans and cook for 30 minutes or until beef is tender.
3. Garnish with sour cream, cheese, crumbled bacon bits and hot sauce if desired.