Chili Mole
(A traditional Mexican recipe with roots in the Aztec culture)
1 lb beef, cubed 1 cup water
1 large red onion, sliced 28 oz canned chopped tomatoes
2 cloves garlic, minced 1 1/4 cup beef broth
1 tbs cumin seeds, ground 1 cup Santa Cruz "Chile de Ristra" Chili paste
1 tsp oregano 1 1/2 tbs unsweetened chocolate
1/2 tsp ground all spice 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 paste and chocolate. Cover and simmer for 30 minutes or until meat is tender. Serve hot with cheese.