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1
Position a rack in the center of the oven and preheat oven to 300u00b0.
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2
In a large Dutch oven, heat 1 tablespoon oil over med-high heat.
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3
Season the beef with the salt and pepper.
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4
In batches without crowding, add the beef and cook, turning occasionally and add more oil as needed, until browned, about 8 minutes.
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5
Using a slotted spoon, transfer the beef to a plate.
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6
Pour out all but 2 tablespoons of fat from the pot and return the pot to medium heat.
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7
Add onion, bell pepper, and jalapeno and cook, stirring often, until tender, about 6 minutes.
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8
Stir in the garlic and cook until fragrant, about 1 minute.
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9
Stir in the ground ancho chile powder, oregano, and cumin and stir for 15 seconds.
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10
Stir in the coffee and tomatoes.
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11
Bring to a boil over high heat, scraping up the browned bits in the pan.
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12
Return the beef and any collected juices to the pot.
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13
Cover the pot and place in the oven.
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14
Bake until the meat is very tender, about 2 1/4 hours.
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15
Remove from the oven and let stand for 5 minutes.
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16
Skim off and discard the fat that rises to the surface.
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17
Return the pot to medium heat.
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18
Whisk in the cornmeal and chocolate.
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19
Cook until the sauce boils and thickens, about 2 minutes.
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20
Season with salt and pepper; serve hot.
