seriously though. brown the meat first and remove. add more oil if necessary and add onions and chiles and sweat them in the brown bits left over from the searing. when transluscent add garlic and spices (i would highly suggest some whole dried chiles). add a little tomato paste and cook this mixture until it is a thick paste, it's all about the foundation with chili or any kind of braising base. when the mixtue seems "thirsty" add the meat back in and coat. only now do you add the liquid and only enough to just cover the meat. bring to a boil, cover, reduce to a simmer and walk away. check back in an hour to stir and see if you need more liquid and want to adjust the spices. do it by eye, by the texture you want. you should be good to go.
