Brown the meat and garlic slowly in one tablespoon of oil. Then add tomato sauce, chicken broth, and salt and simmer for an hour. Heat the five tablespoons of oil, in a frying pan, over low heat and then add the chili powder, cumin, and flour and fry these for five minutes with plenty of stirring making a roux. Then add this roux to the meat and simmer for a half hour. Serve in bowls.
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