Directions

1. 1. In a large dutch oven heat the oil; cook the onion and garlic over medium heat until soft and translucent.
2. 2. Add the meat in several batches along with the chiles, cumin, oregano and paprika. Remove each batch to a large bowl as it is cooked.
3. 3. After all the cubed chuck has been browned, put all the meat meat back in the pot; add the vinegar, coffee and enough water just to cover the meat. Add the salt and cayenne and stir well.
4. 4. Cover the pot and cook over low heat for two hours, stirring from time to time. Remove the lid and simmer for a final hour, skim off any fat on the surface.
5. 5. Add the cornmeal and stir in well. Cook for 15 more minutes and serve hot in deep bowls.
6. 6. If you want garnish with sour cream, chopped cilantro and/or grated cheese.