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9 Points Plus Per Serving -- Individual Serving is 2 Heaping Cups -- Serves 5
Trim steaks of any huge pieces of fat and cut into 1" cubes.
Combine chili powder, cumin, salt, paprika, white pepper, cayenne, cloves, cinnamon and bay leaf in a small bowl.
Place green pepper in bowl of processor and pulse until just chopped but not watery. Remove from processor and combine with garlic mixture. Set aside.
Heat large soup pot over medium high heat. Once hot, add 2 teaspoons of olive oil then chopped onions. Cook 10 minutes until softened. Add chopped peppers, celery and garlic and cook an additional 5 minutes.
Remove the onion and pepper mixture and set aside. [img src="http://www.everydaymaven.com/wp-content/uploads/2013/08/10-IMG_9628.jpg" width="550"]
Add remaining 2 teaspoons olive oil to pot. Once hot, add cubed beef. Cook, undisturbed for 1 to 2 minutes and stir. Continue cooking 4 to 5 minutes to brown all sides.
Add spice mixture to beef, cook, stirring constantly, 1 minute until spices are fragrant.
Add crushed tomatoes, onion and pepper mixture and stock. Bring to a boil. Cover, reduce heat to a simmer and cover slightly ajar.