Red Chile Beef

Directions

1. 1
   Heat oil over medium-high heat in cast iron or other heavy-bottomed stew pot; saute onions until translucent.
2. 2
   Add beef chunks and brown for 3-5 min. Add all the spices (not chocolate) and stir briefly, then add beef broth, red chile blend, and tomato paste, vinegar, and lemon juice.
3. 3
   Drain and rinse the pinto beans, then add to other ingredients in pot. Add crumbled tortilla and chocolate and bring to a boil. Reduce heat and simmer slowly on stove top, uncovered, for 3-5 hours, stirring occasionally to prevent a tendency to stick slightly to bottom of pan and adding water only if necessary to maintain consistency of a thick stew. Taste occasionally and adjust seasonings.
4. 4
   For the SPICES: 1/2 tsp. ground coriander 1/2 tsp. fennel seeds 1/2 tsp. ground cloves 1 cinnamon stick, ground (or approx. 1 tbs.) 1 tsp. black pepper 1 tsp. paprika 1/4 tsp. ground nutmeg 1 tbs. ground cumin 1 tbs. oregano 1 tsp. salt 3 dried red chilies-2 New Mexico Red Chiles and 1 Ancho or Poblano (dried) 1/4 cup semi-sweet chocolate bits Pour a cup of boiling water over chiles to soak for 20 minutes. When soft, discard stems and place the chiles and soaking liquid into blender. Blend until there are no chunks of chile. Add this to the meat along with tomato paste and broth, etc. While chiles are soaking, add all the spices (except chocolate) in a small bowl or molcajete, and hand smash/grind the spices together. Add these to meat while it is browning to capture and release flavors.