Beef with Spicy Cocoa Gravy

This recipe is from Cooking Light magazine (not sure the mo./yr.)

1 T unsweetened cocoa
1 T ground coriander
1-1/2 t. garlic powder
1-1/2 t. ground cumin
1-1/2 t. ancho chile powder
1-1/2 t.  paprika
1-1/2 t. dried oregano
1/8 t. ground cinnamon
1-1/2 lb top round steak, trimmed and cut into 1-inch cubes
1/2 c. all-purpose flour (about 2-1/4 oz.)
1 T olive oil
1/2 c. chopped onion
1/2 c. chopped green bell pepper
1/2 c. dry red wine
1 can (14.5 oz.) diced organic fire-roasted tomatoes, undrained
2 c. fat-free, less-sodium beef broth
1 t. salt
1/8 t. freshly ground black pepper
fresh oregano (optional)
egg noodles (or rice, or couscous)

1. Combine unsweetened cocoa and next seven ingredients (through
cinnamon) in a large bowl. Add beef, toss to coat. Remove beef
from bowl. Lightly spoon flour into a dry measurin cup, level 
with a knife. Add flour to cocoa mixture, stir with a whisk. 
Return beef to bowl, toss to coat.

2. Heat olive oil in a Dutch oven over medium-high heat. Add
beef mixture to pan, saute five minutes, turning to brown on
all sides. Remove beef from pan. Add onion and bell pepper to
pan, saute five minutes or until tender. Add red wine and
tomatoes, cook three minutes. Stir in beef broth, salt, and
black pepper, return meat to pan. Cover, reduce heat, and
simmer one hour and ten minutes or until beef is tender, stirring

Serve over egg noodles. Garnish each serving with fresh oregano,
if desired. 

Yield: six servins (serving size, about one cup)

Calories: 263 (27% from fat)
Fat: 7.8g (sat 2.2g, mono 3.8g, poly 0.5g)
Protein: 30g
Carb: 15.3g
Fiber: 2.3g
Cholesterol: 56mg
Iron: 3.7mg
Sodium: 731mg
Calcium: 37mg

Notes: be sure to use less-sodium broth or the end result will be way too
salty (maybe leave out some or all of the tsp of salt at the end?)

Be sure to check for tenderness and stop cooking when you're there, or the
beef will be too chewy. We also cut the beef into smaller pieces than the
recipe calls for; increased surface area means increased deliciosity (but
also means reduced cooking time)

We add a bit more ancho powder because we like it spicy :)