Beef with red beans

Ingredients:

• 1 kg beef neck, cut into small cubes
• 5 tablespoons of vegetable oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1 jalapeño pepper, finely chopped (remove seeds for less heat)
• 3 tbsp. chili seasoning, plus more to taste
• 2 tsp ground cumin
• 1 tbsp tomato paste
• 450 g diced tomatoes
• 3 cups beef broth
• 2 cans (430g each) of red kidney beans, drained

Preparation:

1. Heat 2 tablespoons of vegetable oil in a large saucepan or Dutch oven over high heat. Season the beef with salt and pepper. Add half of the beef to the pan in a single layer and cook, stirring, until browned, about 4 minutes. Using a spatula, remove to a bowl. Add another 1 tablespoon of vegetable oil to the pan and brown the remaining beef; remove to a bowl.
2. Reduce heat to medium and add the remaining 2 tablespoons vegetable oil. Add the onion and cook until softened, stirring occasionally, about 5 minutes. Add the garlic and jalapeño and continue cooking, stirring occasionally, until softened, about 2 minutes.
   
   Add chili powder, cumin, 1/2 teaspoon salt, and tomato paste; cook, stirring, until deep red, about 2 minutes.
3. Add the beef and any juices from the bowl, tomatoes, beef broth, and 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook, stirring and scraping the bottom of the pan, until the meat is tender, about 1 1/2 hours.
   
   Add the red beans and their liquid and simmer until thickened, 20 to 30 minutes. Season with salt, pepper, and chili powder, if desired.