2 tablespoon ancho chile powder 2 tablespoon smoked paprika 1 tablespoon ground cumin 2 teaspoon dried Mexican oregano or dried oregano, crushed 2 teaspoon cocoa powder 1 teaspoon ground black pepper
Mexican Beef Stew with Dried Cherries:
Prepare as above, except substitute 3 pounds boneless beef chuck, trimmed and cut into 1-inch cubes for the short ribs. Brown in the sprayed Dutch oven half at a time, adding vegetable oil if necessary. Continue as above for slow cooker or oven, except do not remove beef from sauce.
