1. In a heavy 10- to 12-inch skillet, heat the annatto oil over moderate heat. Add the onions and garlic, and cook, stirring occasionally, for 4 or 5 minutes, or until the onions are soft and transparent but not brown.
2. Add the tomatoes and cook, stirring, for 3 minutes. Then stir in the sweet red pepper, the fresh hot red chili, oregano, cumin and salt. Reduce the heat to low and simmer, uncovered, for 10 minutes.
3. Meanwhile, heat 2 tablespoons of olive oil over high heat in a heavy 8-to 10-inch skillet until a light haze forms above it. Add the meat cubes and cook, stirring frequently until the meat is browned on all sides.
4. With a slotted spoon, transfer the meat to the simmering vegetable sauce add the bay leaf, cover, and cook for 20 minutes. Stir in the beer and coriander cover, and simmer for 10 minutes longer. Serve from a heated platter, accompanied by the hot cooked rice.
NOTE: "Chivo" means goat or kid. Lamb or pork is substituted in this recipe. If kid is available, use 2 pounds of cubed boneless kid meat.
