Ingredients:

Freshly ground black pepper – to taste
Salt – to taste

Method:

Season the beef with salt and pepper. Add the oil to a large shallow pot, bring to a white smoke point. Sear the meat on all sides. Reduce the heat, and add the onion and garlic. Sweat onions and garlic for 3-4 minutes until translucent in color.

Add the jalapeno, paprika, cayenne pepper, chicken stock and tomato sauce. Bring to a simmer. Reduce the heat to low and simmer covered for 1 1/2 hours.

Add the cumin powder, garlic powder, chili powder, laurel leaves and Mexican oregano. Adjust seasoning as needed. Simmer for an additional 30 minutes until meat is tender.

Remove from the heat, cool to room temperature and refrigerate overnight. Gently reheat when ready to serve. Serve with kidney beans, cheddar cheese, and minced onions on the side.

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