Santa Cruz Chili con Carne (Use the recipe when making tamales)

4 lbs beef, cubed 2 quarts water 1 Tbs. salt 2 Tbs. shortening 3 Tbs. flour 2 cups Santa Cruz Chili Paste 1/2 tsp granulated garlic 1/2 Tbs. oregano 1/4 tsp cumin seeds, ground 2 cups meat broth

Place meat and water in large kettle with salt. Cover and bring to a boil. Reduce heat and simmer until meat is tender, about 3 hours. Remove meat from broth and set meat and broth aside to cool. When meat is cool, shred and save 2 cups of broth. Heat shortening in a large pan, add flour and brown lightly. Add chili paste, spices and meat broth. Simmer for 10 minutes, stirring occasionally. Add shredded meat and simmer for 30 minutes.