5 pounds beef bottom round, boneless
Salt and black pepper
Olive oil
1 large Onion, yellow; thinly sliced
36 ounces canned chopped stewed tomatoes
5 tablespoons chile powder, or to taste
1 tablespoon cumin, or to taste
Salt and pepper
Trim beef well of fat into cut into 1/2" cubes. Season liberally with salt and pepper.
Heat oil to cover bottom of large heavy skillet until smoking. Add small batches of beef and sear, sauteeing, until browned. Remove browned beef to large, heavy pot. Add more oil as needed.
Add onions (with more oil, if needed) and reduce heat to medium high. Cook, stirring, until onions are a rich, deep golden brown, about 10 minutes.
Add garlic; stir. Add chile powder and cumino. If desired, add cayenne at this point. Stir until onions are coated and spices are heating and fragrant.
Add tomatoes and bring to a boil. Add onions and tomatoes to meat. Stir to mix, cover and cook in a 350° oven for at least 3 hours, stirring every hour or so. Add salt and pepper to taste after the first hour of cooking.
Serve over or alongsiode cooked, hot beans.