4 tablespoons olive oil
1 medium onion
1 small red onion
2 large stalks celery
2 ounces bittersweet chocolate
1 12 oz can carbonated beverage (no sugar and naturally sweetened. We used boysenberry)
2.5 lbs sirloin steak, cut into ½ inch cubes
2 Green Bell Peppers, diced
1 Yellow Banana Pepper, diced
1 Large Jalapeno, finely diced
1 Tablespoon cumin seeds, whole
1 Tablespoon coriander, ground
1 Tablespoon dried Greek oregano leaves
1-½ large dried ancho chiles, cut up
1 Tablespoon mild new Mexican chilli
1 28 fl oz can of whole plum tomatoes
4 cups water (or stock)
2 tablespoons Maple Syrup
Coarse Kosher Salt
Heat 3 tablespoons of the oil in a large Dutch oven over high heat.
Season the beef with salt and pepper, and sauté until browned on all sides.
Take beef with juices out of pot and set aside.
In the same pot, add 1 tablespoon of the oil and add the onions to the pan and cook until soft.
Add the garlic and celery. Cook for 2 minutes.
Deglaze the pan with the carbonated beverage and bring to a boil.
Stir in the chocolate and cook until the liquid is almost completely reduced.
Take out of the pan and set aside with the beef.
In the same Dutch oven over medium heat add all the peppers, cumin seed, oregano, and coriander.
Stir until slightly soft.
Add the can of tomatoes and water.
Bring to a boil and simmer until the vegetables are soft.
Puree with an immersion blender. Add the beef and onion chocolate mixture back to the pan, reduce the heat to medium, cover the pan, and simmer for 1 hour, or until thick and beef is tender.
Remove from the heat, add the maple syrup, and adjust seasonings.
Pour into single serving bowls.
Top each with a dollop of sour cream and shredded aged cheddar cheese.
Garnish with small diced fresh tomatoes and scallions.
Serve over rice or with cornbread.