Toast Peppers: Heat a dry skillet over medium heat. Toss in the ancho, guajillo, pasilla, and chiles de arbol, allowing them to blister for about 1 minute per side.

Rehydrate Peppers: Place the toasted chilies in a medium bowl and cover with hot water. Soak for about 20 minutes until softened.

Blend Sauce: Drain the peppers and transfer to a blender. Add oregano, cumin, salt, pepper, and one cup of soaking water. Blend until smooth.

Strain Sauce: Pour the blended sauce through a fine mesh strainer into a bowl, using a spatula to push it through.

Brown Meat: In a Dutch oven, heat olive oil over medium-high heat. Season beef chuck roast with salt and pepper, and brown it on all sides for about 5 minutes.

Sauté Aromatics: Remove browned meat and set aside. In the same pot, add chopped onions and jalapeños, sauté for 5 minutes. Stir in minced garlic for 1 minute.

Combine Ingredients: Return beef to the pot, pour in chili sauce and beef stock. Stir to combine and bring to a gentle boil.

Simmer: Reduce heat to low and cover, allowing to simmer for about 30 to 45 minutes. For deeper flavors, simmer for up to 2 hours.

Thicken Sauce: For a thicker sauce, remove the lid and let simmer uncovered for the last 10-15 minutes.

Serve: Ladle chili into bowls and garnish with cheese, cilantro, or lime wedges. Serve hot alongside tortillas, rice, or cornbread.