Smoky southwest broth

• 450g beef chuck, cut into 1-inch cubes
• 15 ml olive oil
• 1 medium onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 can (410 g / 411 g) fire-roasted diced tomatoes
• 480 ml beef broth
• 30 ml (30 g) tomato paste
• 10 ml chili powder
• 7 ml ground cumin
• 5 ml smoked paprika
• 2 ml dried oregano
• 2 ml garlic powder
• 5 ml salt
• 1 ml cayenne pepper (optional)
• 2 medium sweet potatoes, peeled and cubed
• 1 can (430 g) black beans, drained and rinsed
• 30 ml chopped fresh cilantro
• 1 lime, cut into wedges

1. Heat olive oil in a large skillet over medium-high heat. Add beef chunks and sear in batches until lightly browned on all sides. Ensure beef reaches a safe internal temperature of 145°F (63°C) after slow cooking.
2. Transfer the browned beef to a slow cooker.
3. Add the diced onion, bell pepper, and minced garlic to the slow cooker.
4. In a medium bowl, whisk together the beef broth, fire-roasted tomatoes with their juices, tomato paste, chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and optional cayenne.
5. Pour the broth mixture over the beef and vegetables.
6. Cover and cook on LOW for approximately 4-5 hours.
7. Add the sweet potato cubes, gently pushing them into the cooking liquid. Cover and continue cooking on LOW for approximately 2 1/2 to 3 hours until both beef and sweet potatoes are tender.
8. Stir in the drained black beans during the final 20-30 minutes of cooking to heat through.
9. Taste and adjust seasoning with additional salt or pepper if desired.
10. Garnish with fresh cilantro and serve hot with lime wedges.

Serve in deep bowls topped with a dollop of sour cream or Greek yogurt and sliced avocado. A side of warm cornbread or tortilla chips pairs perfectly with the smoky broth.