A rich red spicy sauce slow simmered for hours with tender chunks of beef. A great Mexican-inspired dish best served with warm flour tortillas, rice, and refried beans.
Heat half the oil to medium high in a cast iron skillet. Coat the beef cubes in the flour mixture. Cook in the oil until brown, turning to brown all sides. Work in batches and do not crowd the pan.
Set the browned pieces aside. During the last batch, add the onions. Return all browned meat to the pan with the onions.
Stir in all of the spices. Add the chicken broth, water and tomato paste. Stir until well combined.
Heat to a low boil, then reduce heat to low and simmer for 2 hours. Stir occasionally and add more water if needed.
Serve with rice, refried beans and warm tortillas.