Preheat oven to 325°F (165°C).

In a large dutch oven or oven-safe pot, heat some oil over medium-high heat.

Brown the beef in the pot for 5-7 minutes until browned on all sides.

Add the onion and garlic, and sauté for 2-3 minutes until the onion is soft and translucent.

Add the diced bell peppers, cumin, oregano, paprika, chili powder, salt, and pepper. Stir well.

Stir in the tomato paste, beef broth, and white vinegar. Bring to a simmer.

Cover the pot with a tight-fitting lid and transfer it to the preheated oven.

Cook for 2 to 2 1/2 hours, or until the beef is tender and the sauce is thick and bubbly.

Remove from the oven and let it cool for 5 minutes before serving.

Garnish with fresh cilantro.