• Start by seasoning the beef stew meat with salt and pepper and then browning it in a large fry pan that has been preheated with the vegetable oil.
• Once browned, transfer to a plate and reserve. The recipe says to line the plate with paper towel that will absorb any liquids, but I'm thinking you may want to pour any reserved liquid back to the pot.
• After browning the beef stew meat, do the same with the kielbasa slices and reserve until needed.
• Deglaze the pan with the orange juice, being sure to scrape up any brown bits (fond) from the pan. This is where a lot of flavor is.
• In a crock pot, combine the onion, diced tomatoes, pureed black beans, cannellini beans, garlic and hot chili powder.
• Add the browned meats and the remaining deglazing liquid plus any juices left over from the resting meats.
• Cover the crock pot and cook on the high heat setting for 4 hours or on the low setting for 6 hours. I figure my outdoor wood-burning oven is more like the slow setting.

Finish the Dish

• Add the vinegar, taste to adjust seasoning and garnish with the jalapeno slices, orange wedges and orange zest.