1 1/2 lb beef chuck roast
2 T. vegetable or canola oil
1 orange bell pepper, chopped
1 onion, minced
1 quart tomato juice
1 14-oz can diced tomatoes with juice
2 15-oz cans dark kidney beans, drained
2 T. chili powder
1/4 tsp cayenne pepper
2 tsp onion salt
1 T. garlic powder
1. Heat oil in a large dutch oven until shimmering. Cut beef into 1-inch pieces. In small batches, place meat into dutch oven and brown on all sides. Be sure not to crowd the dutch oven or the meat will steam and not brown properly. Place browned meat in a bowl and set aside.
2. In the dutch oven, saute onion and bell pepper until softened, about 5 minutes. Add tomato juice, tomatoes with juice, kidney beans, chili powder, cayenne pepper, salt and garlic powder. Stir to combine.
3. Return beef to the dutch oven and stir to combine. Bring to a light simmer and cover. Continue to cook on low for 4 hours, stirring occasionally.