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1 1/2 lb beef round, chunked	2 tsp chili powder
1 tsp salt	2 tsp oregano
1 tsp pepper	1 tsp cumin
6 tsp oil	1 tsp coriander
1 medium onion, chopped	1 Tblsp brown sugar
1 red bell pepper, chopped	2 Tblsp corn meal
2 garlic cloves, chopped	2 Tblsp tomato paste
2 Tblsp cocoa	2 cans kidney beans drained

If using dry beans, soak 3 cups pinto beans 8 hours or overnight in salted water. Season beef with salt and pepper. In Dutch oven, sear beef in 4 tsp oil. Transfer to plate after pieces are brown. Add remaining 2 tsp oil to pot; add onion, red pepper, and garlic. Cook, stirring, until onion is soft, 8-10 minutes. Stir in cocoa, chili powder, brown sugar, oregano, cumin, and coriander. Cook about 1 minute. Add corn meal and tomato paste and cook about 2 minutes. Stir in 6 cups water, scraping bottom of pan; bring to a simmer. Add reserved beef and beans (from can or soaked and rinsed); gently simmer until beef is tender, (about 2 hours stove top, and about 4 hours in 275-degree oven for soaked). Serve with fresh salsa, lime wedges, and brown rice if desired.