TOAST: Cut the tops of the chilies remove all the seeds and ribs and discard. Heat a cast-iron skillet over medium heat and dry toast the chilies until smoky and fragrant, about 3-5 minutes. While the chilies are cooking, warm 2 cups of stock in a bowl or on the stove in a saucepan until hot, add the chilies to the stock, and cover the bowl/saucepan. Allow the chilies to hang out for 15-20 minutes and soften while you sear tomatoes and the meat. While the chilies are hanging out in broth, roast the tomato in the dry skillet over medium-high heat until slightly charred on all sides. Transfer tomatoes to the same bowl or saucepan and cover. Then, toss the peppers and tomatoes into a blender and blend until smooth.

SEASON AND SEAR: Sprinkle the flour over the meat and season generously with salt and pepper. Add a tablespoon of oil to a 6 quart dutch oven and sear the meat in two batches so that it browns on all sides. Remove the meat to a plate and continue cooking the rest the same way with another tablespoon of oil if needed.

SAUTE: When the meat is browned, add the remaining 1 tablespoon of oil to the pan and saute the onions and garlic until tender, about 3-4 minutes. Add the bay leaves, oregano, ground cumin, coriander, and cinnamon. Continue to stir and allow the spices to bloom for another 1-2 minutes. Then, add the meat back to the pan along with any juices that may have accumulated in the bowl. Add the remaining cup of stock.

SIMMER: Add the blended chili mixture from earlier to the dutch oven. You may want to pour the mixture through a fine mesh strainer if you don’t have a high power blender. Then and stir combine. Kick the heat up to medium-high and allow the chili to gain a simmer. Then, lower the heat to just above low and allow it to simmer slightly covered on the stove for 2 ¼ hours, stirring every 30 minutes and more frequently towards the end. You can also braise this in the oven at 375ºF For 2 ½ hours (stirring every 30-45 minutes.) If the stew is thinner than you'd like, simmer it uncovered until it reaches your desired consistency. Serve with warm rice and flour tortillas. Leftovers taste even better!