2 lbs beef or bison chuck roast, cut into ½-inch cubes

2 quarts frozen tomatoes

1 lb dried beans, rehydrated (try a mix of different types)

4 cloves garlic, minced

1 12-ounce bottle of beer (Our district has no breweries, so we cheated and used a dark brown ale from Ithaca Brewery)

3 tbs. chili power

1 tbs. cumin seed, pan-roasted, then ground

1 tbs. cocoa powder

2 tsp. crushed hot pepper (or to taste)

1 tbs. dried cilantro

1 tbs. dried oregano

Rehydrate beans by boiling in 6-7 cups of water for 2 minutes, then soaking for four to eight hours.

Brown the meat and garlic in a small amount of oil over medium heat. Add remaining ingredients and simmer 60 to 90 minutes. Re-season and salt to taste