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  • 2 Tbsp cumin seeds
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 2 tsps dried oregeno
  • 1/2 tsp cayenne pepper
  • 1 1/4 - 1.5 lb beef round, cut into .5" chunks
  • 3-4 onions chopped
  • 1 green bell pepper, chopped (optional)
  • 6 cloves garlic
  • 2-4 hot peppers (e.g., habeneros, jalapeno) seeded and chopped
  • 2 dried ancho peppers, chopped (optional)
  • 12 ounces dark beer (e.g., porter or stout)
  • 1 (28 oz) can crushed tomatoes
  • 1 Tbsp (.5 oz) unsweetened chocolate
  • 2 tsps brown sugar
  • 2 bay leaves
  • 1.5-2 cups water
  • 3-4 cans (15 oz) beans, pinto, kidney, black, northern, etc.
  • juice of 1 lime

Toast cumin seeds in a dry skillet over medium heat, stirring until aromatic, 1-2 minutes. Grind to a fine powder mix with other spices, and set aside. Brown beef using vegatable oil. Set aside. Saute over low heat onions and green peppers 7-10 minutes. Add garlic, hot peppers and spice mixture. Stir 2 minutes until aromatic. Pour in beer and simmer 10 minutes. Add tomatoes, chocolate, sugar, bay leaves, beef, and water. Cover and simmer 1.5-2 hours. Add beans and simmer 30-45 minutes. Add lime juice. Serve with chedder cheese. Also good served over pasta.

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