3 lbs. top round (buy in roast), cut into 1/2 inch cubes
6 tbsp. vegetable oil
2 c. chopped onion
2 tbsp. finely chopped garlic
4 tbsp. chili powder
1 tsp. oregano
1 tsp. ground cumin
1 tsp. red pepper flakes
1 (6 oz.) can tomato paste
4 c. beef stock (can use bouillon cubes)
1 tsp. salt
Freshly ground pepper

Heat 4 tbsp. of oil - lightly brown meat. Cook onions and garlic in 2 tbsp. of oil. Add chili powder and other spices until well mixed. Add tomato paste, pour in beef stock. Add meat, salt and pepper.

Bring to a boil. Half cover pot. Turn heat to low and simmer 1 1/2 hours. Serve with warm flour tortillas and salad. Great reheated the next day.