Beef suet (enough to produce 4 tbsp. fat)
3 cloves garlic
1 baseball size onion
2 1/2 lbs. lean beef
1 tbsp. tomato paste
1/2 tsp. oregano
4 tbsp. chili powder
1 tsp. salt
1 tbsp. vinegar
4 c. water or beef broth
1/2 tsp. ground cumin

Render suet until you have enough fat. Mince the onion as fine as possible and cook in the fat until it is pale yellow.

While cooking, mash garlic in bowl with salt and then mash in the oregano until you have a paste. Add this paste to onions and fat. Put meat in Dutch oven or similar cooker and cook until it is gray, not brown, over a low flame. Slowly add 3 cups broth or water, and vinegar and tomato paste.

Put ground cumin and chili powder into measuring cup and add a little of the remaining broth or water to make a paste. Add this paste rinsing the cup with the remaining water. Simmer all ingredients for at least 2 hours and more if you have time. The meat should be extremely tender.