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© Meredith Corporation. All rights reserved. Used with permission.
Cut beef into 2-inch pieces. In a 5- to 6-quart slow cooker stir together beef, squash, tomatoes, beef broth (or water), onion, green chiles, chile pepper, cocoa powder, cumin, oregano and garlic.
Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours. Sprinkle each serving with cilantro. If desired, serve with polenta or hot cooked rice.