1. Preheat your oven to 300°F (150°C).

2. Cut the beef into stew-sized pieces and season with salt.

3. Brown the beef in olive oil in a large skillet, then transfer it to a large Dutch oven or oven-safe pot.

4. Slice the chorizo into thin rounds, chop the onions, mince the garlic, and chop the green chili pepper.

5. Brown the chorizo, onions, garlic, and chili pepper in olive oil, then add them to the pot with the beef.

6. Add 2 teaspoons of paprika, 1 teaspoon of chipotle paste, 1 teaspoon of cumin, 1 teaspoon of oregano, 1 teaspoon of chili powder, 2 cups of water (475ml), 1/4 cup of vinegar (60ml), and 1 tablespoon of sugar to the pot.

7. Stir well to combine, then cover the pot and transfer it to the preheated oven.

8. Braise the stew for 1 hour and 15 minutes or until the beef is tender.

9. Remove the pot from the oven and let it cool slightly.

10. Serve the stew hot, garnished with fresh cilantro or parsley if desired.