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   Bill wanted to see if he could make something different in a chili and set out to make one that was like a stew. It uses chunks of beef, Jalapenos, butter beans, onions and tomatoes, all cut stew size, with chili spicing.  It came out pretty good the first time except for underestimating just how hot chipotle in adobo was. We couldn't figure out any way to turn the heat down once it was in there and we aren't big fans of nuclear fire. We were a little more careful the next time.

                   Bill's Chili Grande
                            Bill
3-4 lbs chuck or round
3 lg onions       12 or so jalapenos
2 28oz cans whole tomatoes
2 14oz cans butter beans
1 14oz can beef broth 
2 pkts taco seasoning
2 Tbs chili powder
2 Tbs brown sugar
1/2 tsp ground cumin
1/2 tsp cayenne (or to taste)

Instructions

Cut meat and vegetables to stew size. Remove core and seeds from jalapenos.

Toss meat with flour and brown with a little oil or butter. Add to crock pot. Add broth, onions, and seasonings and cook on high for 1 hour.

Add jalapenos and beans and cook 2 more hours. Add tomatoes and juice from can unless it's getting too watery. Remove a cup of broth and blend with a slice of bread until smooth then return to pot to thicken broth. Cook another 30 minutes.  

Notes - If you want to keep heat under control, carefully scrape away all pith when cleaning the peppers then adjust with cayenne or hot sauce to taste. The main heat in peppers is in the pith more than in the seeds.