Mexican-Style Meat Chili

• 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

1. 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. 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. 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.

cumin seeds, coriander seeds, canola oil, lean boneless chuck roast, onion, garlic, peppers, oregano, tomatoes, unsweetened chocolate, lowfat, salt

Taken from www.epicurious.com/recipes/member/views/mexican-style-meat-chili-50123116 (may not work)