Cube beef. Chop onion and garlic; seed and chop poblano pepper.

Heat oil in a large Dutch oven over high. Add beef, and cook 8 minutes or until browned on all sides, turning occasionally.

Once beef is almost browned, add onion, poblano, and garlic to the pot. Cook 5 minutes, stirring frequently.  Add oregano, tomato paste, and cumin. Cook, stirring constantly, for 1 minute.  Stir in broth, paprika, vinegar, brown sugar, Worcestershire, salt, and cinnamon sticks; bring to a boil. Reduce heat to medium.  Simmer 45 minutes or until beef is tender, stirring occasionally.

Remove cinnamon sticks; discard.  Stir in drained and rinsed beans; heat through. Sprinkle each serving with shredded cheese and sliced chives. Serve with coleslaw and pear slices.