Ingredients

2 tablespoons olive oil
3 pounds cubed buffalo meat or beef flank steak
6 cloves garlic
3 cups diced yellow onion
2 cups water
2 tablespoons cumin
2 tablespoons chili powder
1 tablespoon chipotle powder
2 teaspoons oregano
2 teaspoons salt
1 teaspoon cayenne
3 6-ounce cans of tomato paste
2 teaspoons sugar
3 cups diced fresh tomatoes
1 cup diced red bell pepper
1 cup diced green bell pepper
1 cup diced sweet potato
3 cups cooked black beans
1 cup chopped cilantro
2 1/2 cups beef broth
Grated cheddar cheese

Directions

Heat olive oil in large pot over medium-high heat. Add meat and saute until brown, about 3 minutes. Add garlic and onion and saute 5 minutes. Add water and bring to a boil. Add cumin, chili powder, chipotle, oregano, salt and cayenne. Reduce heat, cover and simmer for 10 minutes.

Add tomato paste and sugar and simmer for 5 minutes. Add tomatoes, bell peppers and sweet potatoes and simmer until vegetables are tender, about 30 minutes. Add black beans and cilantro. Add beef broth, 1/2 cup at time, until thinned to desired consistency.

Top with grated cheese and serve.