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Cut steak in half. Heat oil in a Dutch oven over medium-high heat. Add steak, half at a time; cook, stirring, until browned; transfer to a cutting board. Let stand for 5 minutes. Thinly slice meat against the grain. Add onion, jalapeño and garlic to the pot; cook for 3 to 5 minutes or until softened. Stir in the sliced beef, tomato sauce, broth, ground ancho, paprika, cocoa powder and salt. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally.
Stir in chickpeas and green beans; cook, uncovered, about 30 minutes more or until meat is tender, adding water if necessary. If desired, season to taste with additional salt. Ladle into bowls to serve.