Shredded Cheddar cheese and dairy sour cream (optional)
Directions
Trim fat from roast and discard. Cut meat into 1 1/2-inch pieces. Set aside.
In Dutch oven, cook bacon over medium-high heat until browned. Discard drippings, reserving 3 tablespoons. Add beef chunks, onion, green pepper, garlic, chili powder and cumin to drippings in pan. Cook over medium-high heat 3 to 5 minutes until meat is brown and vegetables are crisp-tender.
Rinse and drain 1 can of beans. Leave remaining can undrained. Stir beans, tomatoes and 1/2 cup water into meat mixture. Bring to boiling. Reduce heat; cover and simmer 1 1/2 to 2 hours or until meat is tender. Season to taste with salt and black pepper. Serve with shredded Cheddar cheese and sour cream, if desired.
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