boneless beef chuck, cut into 2 inch cubes
Heat oil in a 4 quart pot.
Add beef, stirring frequently until meat loses color - DO NOT brown!
Lower heat, stir in garlic, chili mixture, stirring until beef is evenly coated.
Crumble oregano over meat.
Add 1 1/2 cans broth and stir until liquid is well blended.
Add salt and pepper, bring to a boil, stirring occasionally.
Add remaining broth, cook 30 minutes more.
Cover and refrigerate overnight.