3 whole sweet fresh chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot chilies like Arbol or Cascabel, stems and seeds removed
2 whole Chipotle chilies canned in adobo sauce, plus 2 tablespoons sauce, stems and seeds removed
3 whole rich fruity chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
2 quarts low sodium canned or homemade chicken broth
4 pounds beef chuck, trimmed of excess gristle and fat, cut into 2-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil
1 large onion, finely diced
4 medium cloves garlic, grated on a microplane grater
1/2 teaspoon powdered cinnamon
1 tablespoon ground cumin
1/4 teaspoon ground allspice
2 teaspoons dried oregano
2 to 3 tablespoons masa