Chili Mole
(A traditional Mexican recipe with roots in the Aztec culture)
 
1 lb beef, cubed
1 large red onion, sliced
2 cloves garlic, minced
1 Tbs. cumin seeds, ground
1 tsp oregano
1/2 tsp ground all spice
1 cup water
28 oz canned chopped tomatoes
1 1/4 cup beef broth
1 cup Santa Cruz Chili Powder
1 1/2 Tbs. unsweetened chocolate
shredded Cheddar and Monterrey Jack cheese
Combine meat, onion, garlic, spices and 1/2 cup water in a large pan. Cover and bring to boil. Reduce heat and simmer for 30 minutes. Uncover and bring back to boil, stirring often until liquid evaporates and browned bits stick to pan. Add 1/2 cup water, boil and stir often until liquid evaporates again. Add tomatoes and broth. Stir in chili powder and chocolate. Cover and simmer for 30 minutes or until meat is tender. Serve hot with cheese.