Step 1

Heat a large pot over medium heat. Add chilies and let cook on each side until slightly darkened and toasted, about 2 minutes per side.

Step 2

Pour in chicken broth and bring to a boil. Remove from heat, cover and let steep for 5 to 10 minutes until peppers have softened.

Step 3

Transfer mixture to a blender. Remove center insert from lid and cover blender, then place a folded kitchen towel over top (this allows steam to escape so lid doesn't burst off from built up excessive trapped heat). Start blending on low speed then slowly increase to high and blend mixture until smooth. Set aside.

Step 4

Heat 1 Tbsp oil in pot over medium-high heat. Dab roast dry. Working in 3 to 4 batches season with salt and pepper then sear pieces in pot, leaving space between pieces and not over-crowding. Sear about 3 minutes on top and bottom side. Transfer pieces to a bowl, and repeat with remaining beef (can add a little more oil if needed).

Step 5

Return clean pot to medium-high heat. Add onion, bell pepper and jalapeños. Saute 4 minutes.

Step 6

Add garlic, cumin, paprika, coriander and allspice and saute 1 minute longer.

Step 7

Pour in tomato puree, chili pepper mixture, Mexican oregano and cocoa powder. Add seared beef and stir.

Step 8

Bring mixture to a simmer then reduce heat to low (it should maintain a very light simmer). Cook until beef is tender, about 2 to 3 hours while adding more broth to thin as desired and more tomato puree for a thicker consistency and more tomato flavor.

Step 9

Season soup to taste with salt and pepper (do this near the end of soup cooking after broth has reduced as the salts will become more concentrated and you may not need to add very much).