Spicy Beef over Cheesy Grits

Olive Oil
3 lbs chuck roast
4 stalks celery, chopped
1 yellow onion, diced
1 poblano pepper, diced
6 cloves garlic, minced
1 TBSP Fiesta ground comino
1 TBSP chili powder
1/3 cup red wine
4 cups beef broth
Sprinkle meat with salt and pepper. In a Dutch oven, brown meat in olive oil over high heat. Reduce to medium heat. Add celery, onion poblano, red pepper and red wine. Cook for 5 minutes. Add spices and beef broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 3 hours. Beeff is ready when meat is fork tender.
Cook grits according to package directions. Once grits start to thicken, add 1 cup sharp cheddar cheese and a half stick of butter. Add S&P to taste. Whisk together.