2 lbs. chuck roast 2 T. oil 1 lb. red pinto beans (soaked overnight)

Brown meat on all sides in hot oil, turning frequently.

Prepare chocolate sauce:

1 medium onion (grated)
2 cloves garlic (minced)
2 T. oil
3 cups beef bouillon
1 can (8 oz.) tomato sauce
1 t. cumin (ground)
2 squares unsweetened chocolate
1/2 cup peanut butter
1/4 cup yellow cornmeal
1/2 t. chili powder (or, to taste)
2 T. sesame seeds (toasted)

Saute onion and garlic in hot oil in large skillet until onion is lightly browned. Stir in bouillon, tomato sauce, chocolate (broken), and peanut butter. Stir until chocolate is melted and peanut butter is thoroughly blended. Thoroughly mix together corn meal, chili powder, sesame seeds, and cumin. Add slowly to the bouillon mixture, stirring constantly over low heat until well blended. Bring to a boil, turn heat to low and simmer about 5 minutes. Place all ingredients in a large heavy pot or crock pot. Add water only if chocolate sauce does not cover meat and beans.