Place dried chilis in a bowl of boiling water. Cover and set aside for 20 minutes. Then blend the chilies with 2/3 of the chili water and set aside.
Add the oil to a large pot and heat to medium high heat. Add half the cubed beef and 1/2 tsp each of salt and pepper. Brown the sides of the beef for 5 minutes each. Remove and then repeat with the remaining beef. Be sure to season it. Set the meat aside. Blot some of the oil with a paper towel, taking care not to remove the bits that remain stuck.
Add the diced onions and sweat until translucent. Then add the garlic, cumin, and paprika. Lightly toast the spices, then add the crushed tomatoes, tomato paste, broth, Bravado Spice Árbol Chili & Garlic Hot Sauce, and 2/3 c of the chili paste. Mix well.
Add the browned beef and fresh oregano and mix. Then lower heat to medium low and simmer for 3-4 hours, stirring occasionally. When the meat is fork tender, remove and serve. Garnish if desired with cornbread, a dollop of sour cream, and some shredded cheese.
