Slow Cooker Beef Chili Colorado

For best results use Certified Angus Beef^® brand

2 pounds Certified Angus Beef^® shoulder clod, cut into 1-inch cubes
3 dried ancho chilies, stems and seeds removed, torn into pieces
3 dried guajillo chilies, stems and seeds removed, torn into pieces
3 dried New Mexico chilies (or pasilla), stems and seeds removed, torn into pieces
4 cups beef stock, divided
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons canola oil
3 cloves garlic, minced
1/2 cup diced onion
2 teaspoons ground cumin
1 teaspoon dried oregano
Small tortillas or prepared rice (optional)

In a saucepan, toast the chilies over medium heat for 1-2 minutes to bring out their flavor, add 2 cups beef stock and bring to a gentle boil. Turn off heat, cover and steep for 25 minutes.
Season beef with salt and pepper. In a large saucepan or Dutch oven, heat canola oil over medium-high heat and sear on two sides, working in batches, about 5 minutes.
Reduce heat to medium, add garlic, onion, cumin and oregano; sear with cubed meat for 2-3 minutes. Add 2 cups beef stock and bring to a gentle boil then transfer to a slow cooker set to high, covered.
Transfer chilies and their broth to a blender and puree until smooth. Add chili puree to beef, stir and cook on high setting for 1 hour. Reduce to low setting, remove lid and cook for an additional 2 hours, stirring periodically. It should be thick with a rich mahogany color.
Serve with tortillas or prepared rice.