– Make the sauce first by dry toasting the dried peppers in pan about a minute per side, until the skins blister a bit.
– Set them into a bowl and cover with hot water until they are very soft.
– Transfer the peppers to a blender with oregano, cumin, a bit of salt and pepper, and soaking water. Blend until nice and smooth. – Strain the sauce and set aside.
– Heat the olive oil in a large pot or Dutch oven to medium high heat. – Toss the cubed chuck roast in the flour with a bit of salt and pepper to coat them. – Brown the beef on all sides. Remove to a plate and set aside.
– Reduce the heat to medium heat. Add the onion and peppers and cook until softened. – Add the garlic and cook, stirring a bit. – Add the red chili sauce and stock and bring to a boil. Add the browned meat back to the pot. – Reduce the heat, cover, and simmer to let the flavors develop. – Cook until the moisture cooks out and your preferred thickness is achieved. Serve.