Lean beef stew meat cooked with onion, garlic, peppers, a DIY chili paste, and copious amounts of rice for an uber hearty, meal prep friendly chili.
Use a paper towel to pat the beef dry before generously adding salt and pepper. Set aside while you prep the veggies and chili paste.
Dice the onion and peppers, mince the garlic, and mix all the chili paste ingredients together.
Heat a large soup pot over medium-high heat. Add 1 tablespoon of the olive oil to the pot before adding the beef. Cook for 3-4 minutes to sear one side before flipping and cooking another 2-3 minutes. Transfer to a plate. (I used a stainless steel skillet to transfer to my Ninja Foodi to slow cook.)
Add the remaining 1 tablespoon of oil to the pot and add the onions and peppers. Cook for 4-5 minutes until tender before adding the garlic. (I used a Ninja Foodi which has a sauté function in addition to slow cooking.)
Cook another 30-60 seconds until fragrant before adding the chili paste.
Stir well before adding the beef back to the pot.
Add the beef broth to the pot. (If you used a stainless steel skillet or cast iron skillet to sear the beef, use a bit of the broth to deglaze the skillet and get all the crispy bits into the pot.)
Cover and cook on high for 2-3 hours or low for 4-6 hours. (Make sure the thickest cuts of beef are cooked to an internal temp of 160F and are tender.) Add the rice, cover, and cook for another 30-45 minutes until most of the remaining broth has been absorbed.
Serve with a dollop of Greek yogurt or sour cream, more guajillo sauce, or your choice of fixins. Enjoy!