Spicy Beef with Creamy Cheddar Grits

I've been meaning to make this dish for quite some time.  It is so delicious!  You must try it right away.  It is such a comfort food and has a spicy kick to it.

Recipe adapted from Tasty Kitchen

Serves 4-6

Ingredients:
2 Tablespoons Canola Oil
2 Tablespoons Butter
1 1/2 pounds stew meat or diced chuck roast
1 can (7 oz.) Chipotle Peppers in Adobo Sauce
2 cups Low-sodium Beef Broth, more if needed
3 cloves minced garlic
1/2 Tablespoons Cumin
1 teaspoon Chili Powder
1/2 onion, diced
4 small sweet peppers or 1/2 red bell pepper, diced
1 green chili pepper, Pasilla or Anaheim
2 cup stone ground grits
3 cups low sodium chicken broth
1 1/2 cups water
3/4 cups half-and-half
1 cup sharp cheddar cheese
1/4 cup shredded Parmesan cheese
salt and pepper

1.   Heat 1 tablespoon of oil and 1 tablespoon butter in a large pot (I used my dutch oven) over high heat. Throw in the meat and brown for 1 minute.
2.  Add chipotle peppers, beef broth, garlic, cumin, chili powder, salt and pepper (to taste).  Stir and bring to a boil.  Reduce the heat to low, cover and simmer for 2 1/2 - 3 hours or until meat is fall-apart tender and liquid is somewhat thick. (watch meat occasionally and add more beef broth if needed)
3.  In the last hour of cooking time, make the grits: Heat remaining 1 tablespoon of both oil and butter in a large saucepan. 
4.  Add diced onion, bell peppers and chilis and cook for five minutes or until soft.
5.  Add grits, chicken broth, water and bring to a boil.  Reduce the heat to low, cover and cook for 30 minutes, stirring occasionally.
6.  Add the half-and-half and cook for another 15-20 minutes or until grits are tender.  Remove from heat and stir in the grated cheeses.
7. Serve pile of grits with the stewed meat (liquid and all) over the top and serve.