I made this in the Dutch oven as part of the Int'l Sportsmans Expo -- it disappeared fast! Has some kick to it:

2 oz. olive oil
1-1/2 lbs. beef sirloin
1 jalapeño, diced
1 medium green bell pepper, seeded & diced
1 medium yellow onion, seeded & diced
4 oz. green chilies, diced
52 oz. ranch-style pinto beans
15 oz. kidney beans
15 oz. stewed tomatoes
5 oz. tomato paste
1 Tbsp fresh garlic, minced
2 Tbsp. chili powder
1 Tbsp. cumin
1 Tbsp. black pepper
2 Tbsp. salt
2 tsp. oregano
1/2 tsp. cayenne pepper

Instructions:

In 1-1/2 gallon pan or 12 inch Dutch oven, heat olive oil over medium-high heat. Add beef sirloin and garlic; cook until almost done. Add jalapeño, green pepper and onion; cook until onion is almost transparent. Add chili powder, cumin, black pepper, salt, oregano and cayenne pepper to beef mixture. Add remaining ingredients and bring to a simmer. Serve hot.

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