Heat the oil in a large pan over medium-high heat.
Toss the meat in the flour, add to the pan and brown on all sides before setting aside.
Add the onion and cook until tender, about 5 minutes.
Add the garlic, pepper, cumin and chipotle chilies and cook until fragrant, about a minute.
Add the tomatoes and cook until the start to release their juices and break down a bit, about 5 minutes.
Add the beef and broth, bring to a boil, reduce the heat and simmer, covered, until the beef is falling apart tender, about 2 hours, adding extra broth (or water) as needed OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Option: The flour is used to thicken the sauce and it can be omitted.
Tip: Use whole peppercorns and cumin seeds, toast them and grind them to bring out more flavour and aroma!
Option: Instead of using fresh tomatoes, use canned/tinned diced tomatoes, or pureed tomatoes or tomato sauce.
Option: The chili heat can be added in a number of ways! I like chipotle chilies in adobo because they are quick and easy, along with that smokey goodness! You can replace them with chili powder, or diced jalapeno, or dried chilies (such as guajillo, chile de arbol, etc.) that have been toasted, soaked in just boiled water and pureed, etc.
Option: Add brown sugar to add lightly balancing sweet layer!
Option: Add diced bell peppers.
Option: Add diced potatoes.
Option: Add extra broth (or water) if you desire a more stew/soup like version!
Nutrition Facts: Calories 272, Fat 10g (Saturated 3g, Trans 0.4g), Cholesterol 107mg, Sodium 410mg, Carbs 7g (Fiber 0.9g, Sugars 1g), Protein 38g
