Ingredients

2 tsp. cumin seeds

2 tsp. coriander seeds

1 Tbsp. canola oil

2 lbs. lean boneless chuck roast, cubed, or lean ground beef

1 large onion, chopped

6 garlic cloves, minced

3 jalapeno peppers, seeded and minced (leave seeds if you like more heat)

1 Tbsp. dried oregano

1 can (28 oz) whole tomatoes with liquid, coarsely chopped

1 bottle dark beer

1 oz. unsweetened chocolate, grated

3 cups low-fat, reduced sodium chicken broth

sea salt and pepper to taste

Preparation

  1. In a small skillet, toast the cumin and coriander seeds over medium heat for 3-4 minutes until fragrant. Using a coffee or spice grinder, grind the seeds into powder. Set aside.

  2. Heat the canola oil in a large dutch oven or other heavy lidded pot over medium-high heat. Add the beef and brown 5-6 minutes. Remove the beef with a slotted spoon to a bowl and set aside.

  3. Add the onions, garlic, and jalapenos to the skillet, and saute for 4-5 minutes. Add the ground cumin and coriander and the dried oregano. Cook for 2 minutes. Add the beef back in, and add the tomatoes, beer, chocolate, and broth/ Bring to a boil. Lower the heat and simmer for 20-25 minutes. Season with salt and pepper, and serve.