Step 1

In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.

Step 2

Season beef cubes with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.

Step 3

Reduce heat to medium, add garlic, onion, cumin and oregano; sear with beef cubes for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.

Step 4

Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.

Step 5

Serve with tortillas or prepared rice.