Instructions: In a plastic bag, combine flour, chili powder, cumin, cayenne pepper, and cinnamon. Add beef cubes; shake to coat. Heat oil in a large saucepan over medium heat. Add beef mixture; cook, stirring frequently, until brown on all sides, about 5 minutes. Add onion and garlic; cook 5 minutes, stirring occasionally.

Stir in broth, salsa, and cocoa powder; bring to a simmer. Cover; simmer over low heat 10 minutes. Stir in squash. Cover and continue to simmer 30 to 35 minutes or until beef and squash are tender, stirring occasionally. Stir in beans, add salt to taste, and heat through. Ladle into bowls; sprinkle with cilantro. Garnish as desired.

Start to Finish Time:
"1:00"

NOTES : Untried idea: this stew calls for beef but we could use chicken I think.

This one is stove top.

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