Ingredients:
1 tablespoon olive oil
2 medium sweet onions, diced
4-6 cloves garlic, minced (about 2-3 teaspoons)
2-3 pounds beef stew meat (or brisket meat or ground sirloin)
1 teaspoon dried oregano leaves
1 tablespoon Chipotle chili powder
1 tablespoon Ancho chili powder
4 tablespoons Ethiopian Berbere spice
1 tablespoon ground cumin
1 teaspoon unsweetened cocoa
1 teaspoon ground allspice
1 teaspoon cinnamon
2 teaspoons smoked paprika
1 teaspoon salt
1 teaspoon ground pepper
2 cups tomato puree
2 cans (14.5 ounces) fire-roasted diced tomatoes
4 cups beef broth
1 tablespoon chopped jalapenos
2 (14.5 ounce) cans dark red kidney beans, drained and rinsed well

Instructions:

1. In a Dutch oven on high heat, cook meat of choice and onions with salt and pepper until meat is brown. Stir constantly until fluid evaporates.
2. Combine all dry spices in a small bowl.
3. Lower heat to medium and add spices and garlic to meat, cook for 2-3 minutes.
4. Add tomato puree, diced tomatoes, and 2 cups of beef broth and mix well. Bring to a simmer.
5. Turn heat down to low, simmer for 1-2 hours. Add broth as needed.
6. Add jalapenos and beans and another 1-2 cups of broth. Simmer for another 30 minutes. Season to taste with additional Berbere and salt.

Can serve with shredded cheese, avocado slices, crackers, or whatever else you like putting in your chili. It will be spicy!