Chipotle Sweet Potatoes:
Combine flour, cocoa and ancho chile pepper in large bowl. Add beef and toss to coat evenly with flour mixture. Remove beef; reserve any excess flour mixture.
Heat 1 tablespoon butter in stockpot over medium heat until hot. Brown 1/2 of beef; remove from stockpot. Repeat with remaining beef, adding remaining 1 tablespoon butter if needed. Remove beef from stockpot; season with salt and black pepper.
Add bell peppers; cook and stir 3 minutes. Stir in tomatoes, broth, chipotle pepper, adobo sauce and reserved flour mixture. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.
Meanwhile prepare Chipotle Sweet Potatoes. Place sweet potatoes in large saucepan; cover with water. Bring to a boil; cook 12 to 15 minutes or until tender. Drain, reserving 1/4 cup cooking liquid. Return potatoes and reserved cooking liquid to saucepan; add butter, if desired, chipotle pepper, adobo sauce, salt and ancho chile pepper. Mash potatoes until just blended and slightly chunky.
Serve stew over sweet potatoes.
Nutrition information per serving: 377 Calories; 108 kcal Calories from fat; 12 g Total Fat; 6 g Saturated Fat; 4 g Monounsaturated Fat; 83 mg Cholesterol; 827 mg Sodium; 36 g Total Carbohydrate; 6.2 g Dietary Fiber; 3 g Protein; 4.1 mg Iron; 5.7 mg Niacin; 0.7 mg Vitamin B6; 2.2 mcg Vitamin B12; 6.3 mg Zinc; 21 mcg Selenium;