3 tablespoons olive oil or vegetable oil, divided

2 pounds stew meat or beef chuck, cubed into 1-inch pieces

2 medium yellow onions, diced

2 medium bell peppers or poblano peppers, diced

2 medium jalapenos, deseeded and diced

6 cloves garlic, finely chopped or grated

¼ cup tomato paste

2 tablespoons chili powder

2 tablespoons ground cumin

1 tablespoon dried oregano

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon ground cinnamon

1 tablespoon apple cider vinegar

1 tablespoon pure maple syrup

1 tablespoon Worcestershire sauce

28 ounces diced fire-roasted tomatoes with juices

8 ounces tomato sauce

2 (15-ounce) cans beans of choice, drained

1 ½ – 2 cups beef stock

Kosher salt and black pepper, to taste

For serving: shredded cheese, avocado or guacamole, sliced jalapeños, cilantro, tortilla chips