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Canola or vegetable oil

44 ounces beef, cut into 1/4-inch cubes

3/4 cup finely chopped onion

5 medium cloves garlic, smashed

1 (14.5-ounce) can chicken broth

2 medium canned whole green chile peppers, seeded and finely chopped (recommended: Ortega)

1 cup beef broth

1/2 cup Mexican hot-style tomato sauce (recommended: El Pato brand)

1/2 cup tomato sauce (recommended: Hunt's)

1 teaspoon hot pepper sauce

1 1/4 tablespoons ground cumin

8 tablespoons California chili powder

2 1/4 tablespoons New Mexico chili powder, plus 1/2 teaspoon

1 teaspoon salt

1/2 teaspoon arbol chili powder

1/4 teaspoon adobo seasoning blend (recommended: Accent)

Pinch brown sugar

Pinch jalapeno powder