Preheat the oven to 350 degrees F.
Heat the oil over medium heat in a 5 or 6-quart Dutch oven
the meat in the flour, shaking off the excess. Working in batches (this is so the meat browns, rather than steams), add the beef and cook until browned all over, about 7 minutes. As you work, transfer the meat to a bowl.
Add the garlic, onions and bell peppers
and stir to coat. Cook for 5 minutes, stirring frequently. Add 1/4 cup water and cook, stirring occasionally, until the onions
are tender, about 7 minutes.
Stir in the coriander
, cocoa powder, cumin
and ancho chile powder
. Return the meat to the pan and stir until well coated. Stir in 1 1/2 cups water, the pumpkin
, tomato paste and salt. Bring to a boil. Cover and transfer to the oven. Bake until the meat is tender, 1 hour 30 minutes.
Stir in the beans, return to the oven, and bake for 10 more minutes.