Warm up some chicken stock
Remove seeds and stems from the Chili Pods (New Mexico, California, Ancho, Pasilla, Black Chili, and Guajillo)
Get some Bacon going so we can use it to sear the beef
Get some fresh Sage and Mexican Oregano
Warm the Chili Pods until they are fragrant, then let them steep in the warm Chicken Stock a while
Cube the Beef into one inch pieces (Sirloin Flap Steak, and Chuck are good choices). Use Salt and Baking Soda to Brown the Meat better.
(Yes that is the bacon in the upper left of the frame -- I dare you to add it to the chili rather than eat it directly!)
Sear the Beef in the Bacon greese. Remove the meat, start deglazing the pot but cooking the Onions, melting 6 cloves of garlic (just until fragrant), and then finally som broth.
Toast some Cumin Seeds in a hot and dry pan
Grind up those fragrant seeds
Blend the Soaking Chili Pods, then add it to the mix
Add the spices (Bay Laurel, Crushed Cumin Seed, Oregano, and Sage) to the pot and cook for hours (add masa disolved in water if you want it thicker)