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2
Pat beef dry. Rub salt into beef. In 5-quart ovenproof Dutch oven, melt 2 tablespoons of the butter over medium-high heat. Brown beef in two batches, in a single layer without moving, 5 to 7 minutes, then turn to opposite side and brown 5 to 7 minutes longer. Using slotted spoon, transfer to medium bowl.
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3
Add remaining 2 tablespoons butter to Dutch oven, and melt. Add onion and bell peppers; cook, stirring occasionally, 5 to 7 minutes or until vegetables are soft. Stir in serrano chile, garlic, cumin and coriander; cook 30 seconds. Stir in beef, tomatoes, water and chipotle chiles; heat to simmering.
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4
Meanwhile, in small bowl, stir together cornmeal, lime juice and brown sugar. Stir into beef mixture in Dutch oven. Bake, uncovered, 1 hour to 1 hour 15 minutes or until beef is tender.
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Top individual servings with cheese; serve with yogurt or sour cream and cilantro.
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