cooked rice, prepared according to package instructions
Season beef with 1/4 tsp (1 mL) each salt and pepper. Heat canola oil in a large saucepan over medium-high heat and cook beef in 2 or 3 batches until well browned. Transfer to a plate and set aside.
In the same pan, sauté onion and garlic until softened. Stir in tomatoes, chipotle chilies and chicken broth. Season with remaining salt and pepper and bring to a simmer. Whisk in peanut butter, cocoa powder, cinnamon and cumin. Add beef and its juices and bring back to a gentle simmer until the sauce has thickened, about 10 min.
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