The chile powder can be purchased (McCormicks sells an ancho powder)or made at home using equal weights of anchos and guajillo dried peppers. Stem and deseed them and roast in a 300 F oven or indirectly on the grill. Roast the anchos for 8 minutes and the guajillos for 4 minutes. Cool and grind in a blender to a fine powder.
Roast the corriander and cumin in a medium hot skillet for 3 or 4 minutes until the spices are fragrant. Grind them to a powder in a blender or mortar and pestle.
Mix the spices and divide into 3 parts.
Cook the ground chuck until it's gray and drain the grease.
Cook the onion until transparent and add the garlic. Cook about 1 minute longer.
Add the onion to the beef and add the tomatoes, bouillion cube and enough water to cover.
Add the first portion of spices.
Cook for 1 hour addling water if needed.
Add the second portion of spices.
Add the beans and lime juice.
Cook for 30 more minutes.
Add the last of the spices and cook for 15 more minutes adding water if needed.