Ingredients:

3 Tbsp extra-virgin olive oil
3 lbs beef chuck roast, cut into 3/4" cubes
3 large onions, chopped
1 46-oz can tomato juice
1 40-oz can chili beans
1 6-oz can tomato paste
1/2 cup Urban Accents Rio Grande Chili Blend
Shredded cheddar cheese
Diced onions
Sliced Jalapeno peppers
Sour cream

Directions:

In large deep skillet, heat oil to medium high.  Add beef and cook until brown on all sides.  Remove with slotted spoon to large stock pot.   Add onions to skillet and saute until transparent.   Add onions until stock pot; stir in tomato juice, chili beans, tomato paste and Rio Grande Chili Blend. Bring to a boil. Reduce heat and simmer for 1 to 2 hours. Garnish with shredded cheese, diced onions, jalapeno peppers and sour cream.