Season and Brown the Beef : Season the beef chunks with salt and a pinch of cumin. In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat. Add the beef in batches, browning each side until golden, about 5-6 minutes per batch. Remove the beef and set aside.

Sauté Aromatics : In the same pot, add the chopped onion and minced garlic. Cook for about 3 to 4 minutes, or until the onion turns soft and releases a delightful aroma.

Add Chiles and Tomatoes : Stir in the canned jalapeno, green chiles, yellow wax chile, and chopped tomato. Continue cooking for another 3 to 4 minutes, giving the ingredients time to blend their flavors harmoniously.

Thicken with Flour : Sprinkle in the flour and stir well to coat the vegetables, cooking for 1-2 minutes to remove the raw flour taste.

Simmer the Chili Verde : Slowly add the 3 cups of water, stirring continuously. Return the browned beef to the pot, and add more salt and cumin to taste. Heat the mixture until it reaches a rolling boil, then lower the heat to a gentle simmer. Cover the pot and let it cook for 1 to 1.5 hours, or until the beef is fork-tender and the sauce has reached a rich, thick consistency.

Toast the Rice : In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the rice and cook, stirring frequently, until it turns golden brown, about 5 minutes.

Add Aromatics and Liquid : Add the chopped onion, garlic, and cumin to the rice, and cook for 1-2 minutes. Add the tomato sauce and chicken broth to the mixture, sprinkle in some salt, and bring everything to a lively boil.

Simmer the Rice : Once the mixture is boiling, reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the rice is tender and all the liquid is absorbed.

Serving : Serve the Chili Verde hot with a side of Spanish rice. Garnish with fresh cilantro or a sprinkle of cheese if desired. Enjoy the comforting, authentic flavors of this classic dish!