Make your chili sauce first by lightly toasting the dried ancho and guajillo peppers in a dry pan about a minute or 2 per side. This will help to release the oils.
Remove from heat and cool enough to handle. Remove the stems and pour out the seeds.
Soak the peppers in hot water for 20 minutes, or until they are nice and soft.
Add them to a food processor with 1.5 cups of the soaking water and a bit of salt to taste. Process until nice and smooth. Set aside for now.
Add the cubed beef to a large bowl and toss with the paprika, Mexican oregano, black pepper, brown sugar, cumin, coriander and a bit of salt. Make sure everything is nice and coated.
Heat the oil in a large pot and add the seasoned beef along with the jalapenos and onion. Cook them down 6-7 minutes, searing the beef all over.
Add the garlic and stir. Cook another minute.
Pour in the reserved chili sauce and stir. Cook it for 5 minutes to let the flavor develop a bit.
Stir in the 2 cups of beef broth and bring to a quick boil. If you’d prefer a soupier chili, add in 4 cups of beef broth. If you are using the optional additions, add them in now.
Reduce the heat, cover and simmer for about 2 hours, or until the beef is very tender.
