INSTRUCTIONS
1. Pat beef dry with paper towels and rub with brown sugar, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Cook meat until well browned all over, 6 to 8 minutes. Transfer to plate.
2. Heat remaining oil in now-empty pot over medium heat until shimmering. Add poblano and cook until softened, about 5 minutes. Stir in salsa, beans, broth, and beef, along with any accumulated juices, and bring to boil. Cover, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened and beef is tender, 12 to 15 minutes. Add hot sauce and season with salt and pepper. Serve.
