Ingredients

• 3 whole sweet dried chiles like costeño, New Mexico, or choricero, stems and seeds removed (0.7 oz.)
• 2 small hot dried chiles such as arbol, stems and seeds removed
• 3 whole rich, fruity dried chiles like ancho, mulatto, ñegro, or pasilla, stems and seeds removed (1.4 oz.)
• 1 qt. low-sodium canned or homemade chicken broth, divided
• 2 whole chipotle chiles canned in adobo sauce, plus 2 tbsp. sauce, stems and seeds removed
• 4 lbs. beef chuck, trimmed of excess gristle and fat, cut into 2-inch cubes
• Kosher salt
• ground black pepper
• 2 tbsp. vegetable oil
• 1 medium onion, finely diced
• 4 medium garlic cloves, minced
• ¼ tsp. powdered cinnamon (optional)
• 1 tbsp. ground cumin (optional)
• ¼ tsp. ground allspice (optional)
• 2 tsp. dried oregano (optional)
• 2 tbsp. Asian fish sauce (optional)
• 2-3 tbsp. masa harina
• 1-2 tbsp. apple cider vinegar, to taste
• hot sauce, to taste cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas for serving, as desired

Directions

1. Place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-qt. microwave safe liquid measure cup or bowl.
2. Add half of chicken broth and chipotle chiles and their sauce, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside for 5 minutes.
3. Transfer chiles and liquid to blender and blend, starting on the lowest possible setting and gradually increasing speed to high (make sure to hold the lid down with a clean kitchen towel or potholder to prevent it from blowing out). Blend until smooth, about 1 minute.
4. Season beef cubes generously with salt and pepper. Heat oil in the base of a Dutch oven over high heat until just starting to smoke. Add half of the beef cubes in a single layer and cook until deeply browned on a single side, about 3 minutes. Remove form pot, set aside with remaining unseared beef.
5. Return Dutch oven to medium-high heat. Add onion and a splash of vinegar, and cook, stirring frequently until translucent and softened, about 2 minutes. Add garlic, cinnamon, cumin, allspice, and oregano, and cook, stirring constantly until fragrant, about 1 minute. Add all meat back to pan along with chile puree, stir to combine.
6. Bring to a boil over high heat, then place in a 200° to 250°F oven with the lid of the Dutch oven slightly ajar, and cook, stirring every hour or so, until meat is completely tender, about 6 hours. Check sauce levels occasionally; if sauce gets too thick, add ¼ cup water or stock.
7. Bring back to stovetop over medium heat. Stir in garbanzo beans, fish sauce, masa harina, and vinegar. Season to taste with salt and hot sauce. Simmer until chili is preferred consistency.
8. Serve, garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired.