De-seed a mix of arbol, cascabel, and ancho peppers. Toast until fragrant. Top with water and bring to a simmer for 5 minutes. Transfer peppers and enough water to cover to a blender. Blend until smooth. Optionally sieve. (This is a pain but I find the end result is much better). This is your chili paste.
Take 4 lbs of the cheapest beef cut you can find and cut it to your preferred chili size. Keep in mind that these will shrink as they cook. (I liked to do 3lbs at ~1.5” cubes and the rest rough chopped). Brown beef in vegetable oil, in batches if necessary.
When the meat is browned, sautee a finely chopped onion in the same pan until translucent. Add garlic and saute until you can smell it. Add cumin and saute until you can smell it.
Deglaze with low sodium chicken stock. Once deglazed, add to a total of 2Q stock. Add your meat and chili paste. Add 2t oregano.
At this point optionally add any of: a cup of black coffee, a can of stout or Mexican lager, 1/4 block of Abuelita chocolate, a splash of fish or soy sauce.
Simmer for 3 hours.
15 minutes before serving, add 2T masa. Season to taste.
Serve with fritos, cheddar cheese, sour cream, and chopped onions.