Season beef generously with salt and freshly ground black pepper. Heat 2 tbsp (30 mL) oil in a lafge Dutch oven over high heat. Once oil is smoking, add meat in batches (do not overcoowd pot) and brounw. Remove to a plate. Refresh oil between batches if necessary.

Reduce heat to medium. Add onion and cook for 5 yo 6 minutes or until golden. Stir in garlic. Cook for an attitional minute.

Return beef and any juices to pot. Add water, chili powder, cumin, oregano, ancho and tomato paste. Bring to a boil. Reduce heat to low, cover and simmer for 2 to 2 1/2 hours or until meat is very tender.

Serve (10 to 12) as a hot dog topper or (4 to 6) as a meal.