3 tablespoons canola oil
1 pound beef stew meat, cut into 1-inch cubes
4 tablespoons all-purpose flour
2 cups reduced-sodium beef stock
2 tablespoons extra-virgin olive oil
1/2 green bell pepper, diced
1/2 small onion, diced
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
5 garlic cloves, minced
Salt, if desired
1 pound ground beef
1 15-ounce can kidney beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
3 chipotle peppers in adobe sauce, thinly sliced
For the toppings
1 cup shredded Cheddar cheese
1 bunch scallions, thinly sliced
1 16-ounce container sour cream
1 cup coarsely chopped fresh cilantro (optional)