Spicy Stewed Beef with Creamy Cheddar Grits

INGREDIENTS

• 2 Tablespoons Canola Oil
• 2 Tablespoons Butter
• 3 pounds Stew Meat Or Diced Chuck Roast
• 1 can (11 Ounces) Chipotle Peppers In Adobo Sauce
• 4 cups Low-sodium Beef Broth, More If Needed
• 5 cloves Minced Garlic
• 1 Tablespoon Cumin
• 2 teaspoons Chili Powder
• 1 whole Onion, Diced
• 1 whole Red Bell Pepper
• 3 whole Chilies (any Variety, Hot Or Mild)
• 4 cups Stone Ground Grits
• 6 cups Low Sodium Chicken (or Beef) Broth
• 3 cups Water
• 2 cups Half-and-half
• 2 cups Grated Cheddar Cheese