Working in batches, heat a tablespoon or so of the oil in a large Dutch oven over medium-high heat. Season the meat and brown on all sides. Remove to a plate.
Add the onion to the pot and cook for 5 minutes, stirring often.
Add the garlic. Stir and cook another minute.
Add the chili powder, cumin, salt and hot sauce. Stir and cook for 1 minute.
Add the broth and canned chiles. Bring to a boil.
Add the cooked beef along with any accumulated juices. Reduce heat to a simmer and simmer for 1 1/2 - 2 hours or until the beef is tender.
Serve with cooked rice and desired toppings.