Using a Dutch oven or a large stockpot, add oil and place over medium-high heat. Once hot, add half of the cubed ribeye. Cook for 2-3 minutes, stirring often, or until beef is browned on all sides. Transfer seared steak cubes into a large bowl. Repeat with remaining ribeye and then transfer into same bowl.

Add ground beef and cook, stirring often, until browned. Transfer browned ground beef into bwol with the steak cubes.

Add onions, salt and pepper to pot. Sauté, stirring occasionally, for 6-8 minutes or until onions have softened. Add garlic and sauté for 1-2 more minutes.

Add diced chipotle peppers, adobo sauce, cumin, chili powder, paprika and vinegar; continue cooking, stirring constantly, for 1 minute.

Add water and bring to a simmer, scraping up any browned bits from the bottom of the pot.

Add tomato sauce, crushed tomatoes, pinto beans, kidney beans, seared steak cubes and ground beef; stir until well combined. Increase heat to high and bring to a simmer. Reduce heat to low, cover tightly and simmer for 1½-2 hours.

{Optional} Before serving, top with shredded cheese, sour cream, green onions and sunflower seeds.