Season stew meat generously with salt and pepper. Heat 2 Tbsp olive oil in a large Dutch oven over medium heat. Add stew meat in small batches being careful not to crowd the pan. Brown meat on all sides, remove from pan and repeat with remaining meat until all meat is browned.

Heat remaining 2 Tbsp olive oil in the Dutch oven. Add onion, garlic and jalapeño stirring frequently until onion begins to soften.

Return meat to the pan and add remaining ingredients. Bring mixture to a boil. Reduce heat and simmer for at least 1 hour or until mixture begins to thicken. The longer the chili simmers, the better the flavor becomes.

Serve with shredded cheese, avocado, sour cream or any topping of your choice.