Toast the dried chilies in a dry skillet over medium heat until aromatic, about 2 minutes per side. Then, place the chiles in a bowl; cover with hot water and soak for 20 minutes or until soft.

Add the softened chilies to a blender with ½ cup of the soaking liquid. Then, blend until smooth. Set aside.

Season the meat with salt and pepper. Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Brown the meat in batches, about 2-3 minutes per side. Remove and set aside.

To the pot, add the remaining 1 tablespoon of olive oil, then add the chopped onions and jalapeños. Sauté until the onions and peppers are caramelized and softened. Then, stir in the garlic and cook for an additional minute, just until the garlic is fragrant.

Return the browned meat to the pot, then pour in the puréed chilies, and spices.

Add the beef broth and canned tomatoes to the pot. Stir to combine, scraping any browned bits from the bottom.

Cover and let the chili cook over low heat, stirring occasionally, for 1 ½ to 2 hours, or until the meat is tender.

In the last 20 minutes of cooking, add your drained and rinsed beans. Continue simmering until the beans are heated through and the chili is the desired consistency. Adjust seasonings and serve with cheddar cheese, sour cream and fresh cilantro.