Chop onion, and mince garlic. Put some oil in a large, heavy pot and sauté the onion and garlic until the onion is translucent - about 3-4 minutes. Add the meat and cook on medium-high heat, turning often. Reduce heat and add red chili powder to taste. Stir the meat until it is coated with the chili, and then add chicken broth. Throw in a healthy dash of oregano and cumin powder, as well as some sea salt. If you want this to be a thicker stew, add enough liquid to make it a stew, not a soup. Cover and simmer on low for an hour and a half or until meat is tender. Chop some avocado on top.