Chili with beef tenderloin

Ingredients:

• 900 g beef tenderloin, diced
• 2 cups canned black beans, rinsed and drained
• 2 cups canned red kidney beans, rinsed and drained
• 2 tablespoons of vegetable oil
• 0.5 cups flour
• Salt and ground black pepper
• 2 onions, finely chopped
• 1 green bell pepper, seeded and finely chopped
• 1 red bell pepper, seeded and finely chopped
• 2 jalapeño peppers, seeded and finely chopped
• 3 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp cumin
• 1 tsp oregano
• 1 bottle of beer, 0.33
• 2 cups beef broth
• 4 cups chopped tomatoes
• Garnish: shredded cheddar, red onion, green onions, sour cream

Preparation:

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. In a bowl, combine flour, salt, and pepper. Dredge the tenderloin cubes in the flour mixture, shaking off any excess.
   
   Brown the meat on both sides and remove to a plate. Add more oil to the pan if needed and add the onion. Cook over medium heat until the onion begins to soften. Stir in the green, red, and jalapeño peppers and cook for 3-5 minutes. Add the chili powder, cumin, and oregano. Return the meat to the pan and pour the beer over the beef. Bring to a simmer, cover, and reduce the heat.
   
   Simmer for 45 minutes or until the meat is tender. Add crushed tomatoes and let sit for 20 minutes. Stir in the black and kidney beans and simmer for 10 minutes. Serve the chili with cheddar, onions, green onions, and sour cream.
   
   Chile from the culinary competition