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["Trim the chuck roast so the edge fat and any large interior fat sections are removed, leaving the interior marbling.", "Cut the meat into 3/4"" cubes and sprinkle with salt and pepper.", "Note: larger cubes will require longer cooking to become fall-apart tender.", "Heat the oil in large Dutch oven until the oil shimmers.", "Add the seasoned cubed meat.", "Cook over medium high heat turning every 3-4 minutes until each side is well browned.", "Remove meat with slotted spoon and put in a bowl.", "Add onions, green pepper and spices to the Dutch oven.", "Cook, stirring frequently, for 2 minutes.", "Add the garlic and stir for 30 seconds.", "If using ground beef, go to the next step, if not, skip the next step.", "If using ground beef, add it now.", "Cook, stirring frequently, just until all the pink is gone.", "Carefully drain the mixture, removing all but a couple of teaspoons of fat.", "Add the cubed beef back into the pot, including any accumulated juices.", "Add the tomatoes, tomato puree, and drained beans.", "Bring to a boil, then reduce to a low simmer, covering the pot.", "Stir once in awhile (maybe once every 15 minutes).", "After 1 to 1 1/2 hours, remove cover, stir and see how thick the mixture is.", "If it is quite thick, add 1/2 cup water (you can leave it that thick, but it can burn more easily if you don't pay attention and stir frequently).", "Continue cooking until the beef chunks are tender.", "Serve with whatever garnish you want: lime wedges, grated cheese, sour cream, chopped cilantro, chopped onion, diced avocado, etc."]
