Cubed beef?  I never have used cubed beef before.  I have always “thought” about it, but never tried it.  I picked up some fresh dark green Ancho peppers last night and need also to figure out on how to roast them.  I have been reading about light brown and dark brown chilli powder.  I never have seen that in the stores in south Mississippi where I am located.  The browning to develop the “fawn” or “fond” (the brown stuff at the bottom of the pan after the sizzel was what I was thinking.  Thank you for taking your time to contribute.  What I am doing is for fun and for a good cause, so it will be fine either way, but I am going head to head with a professional in what we hope will be a chilli/chili throwdown lips smaking good, matchup in the round pot.  I am figuring on about 4 gallons for my part.  I welcome any and all suggestions and thank you again for your contributions to this cause.
 
Thunder