Chocolate Beef Stew - Chef Michael Smith

Ingredients

• 2 pounds or so blade pot roast, cut into large chunks
• 3 tablespoons vegetable oil
• 3 stalks celery, chopped
• 3 onions peeled and chopped
• 3 carrots, peeled and chopped
• 28 ounce Can of Whole Tomatoes
• 1 cup beef broth
• 1 dried Ancho pepper, seeded and chopped
• 1 tablespoon ground cumin
• 1 tablespoon ground cinnamon
• 1 tablespoon dried oregano
• 2 heaping spoonfuls cocoa powder
• 2 ounces 70% dark chocolate, chopped
• Salt To Taste