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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.