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Southwestern-style Beef Chili

3 lb. beef chuck, cut into 1/2 inch chunks
2 or 3 lg. onions, finely chopped
1 jalapeno chile, seeded and finely chopped
8 garlic cloves, minced
4 t. ground oregano
3 T. ground cumin
2 t. ground coriander
1 t. ground cinnamon
1/2 c. chili powder
1 can (12 oz.) beer
2 1/2 c. beef stock
1 can (28 oz.) crushed tomatoes
1 canned chipotle in adobo, chopped
1 red bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
1 can (15 oz.) kidney beans
1 can (16 oz.) pinto beans
1/2 square unsweetened chocolate, grated
salt and freshly ground pepper (to taste)

Brown all sides of beef in pan of a little veg. oil. Put beef into
cp set to high. Then saute onion in a little veg. oil. When onion
is lightly browned, add jalapeno, garlic and all spices. Saute
mixture, stirring constantly for 2 minutes. Add bell peppers to
saute mixture, and keep stirring for a couple more minutes, then
add mixture to cp. Add the rest of the ingredients to cp, and bring
to high heat stirring ocassionally. Then reduce heat to let simmer.
Ready to serve after a few hours.


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