I used a pound of chuck, and since chuck prefers a slow braise, I put the ingredients (minus the green peppers, which I didn’t have handy) into a cast-iron Dutch oven instead. I browned the beef first, then added the remaining ingredients and about a half cup of water, then cooked on low heat for about an hour and a half.
It’s not too spicy, but it’s got a little zing to it. It’s very very rich and delicious.
Two bad photos equal a good one, right? This stuff was far more tasty than it looks here.