here is what i did:
i got 3 of each chilis out of my pantry. dried whole pods. California, Ancho, Guallilo. i roasted them in a 425 oven until i smelled them. i burned the first batch, so careful.
once toasted, i cut off the stems, dumped out the seeds and put them in a blender. i put in 2 cups of the finest store bought chicken broth money could buy . i dumped in a big teaspoon of Better than Boullion. and a couple of fistfuls of fried tortilla chips. blended until i got a smooth paste. i put that aside.
i spread (thin) all the ground chuck (2lbs) out on a sheet tray and broiled it. i watched it carefully. about 10 minutes it was deep brown, and i pulled it. during the broil i had to scoot the tray to and fro to even out the browning. my oven kinda sucks. i let it cool some on the countertop.
into a dutch oven. okay, i used my chicken shaped oval thing. i dumped in a big squeeze of olive oil, and in went one chopped up fresh poblano pepper, and a med red onion, some salt, both diced best i can. i got them soft and dumped in about 6 smashed and diced garlic cloves. at the same time, i broke the broiled meat into a crumble. i left a lot of the oil behind. my meat was fatty. some was saved and used. i left meat in a big mixing bowl
in went some dry stuff. 1.5 tablespoons of cocoa powder, 2 tbspoons of dry chili powder, 1 tablespoon of cumin, 1.5 tablespoon of SMOKED paprika. big ass pinch of pepper flakes. i toss them in and bloom the spices. in went in about 1/3 a can of lager. i used japanese Orion, and i deglazed the entire pot. it looked like chocolate. i dump in 1 28oz can of crushed tomatoes. and i pour in the stuff from my blender. stir.
once combined i put the meat in. and stirred it in. lid goes on and i put it in a 300 deg oven, which is a perfect braise with my oven. yours i assume varies? it went for 1.5 hours. lid on.
after that i pulled it and i tasted it and added salt, some sugar, and some vinagar. here i like Brians idea. i dumped in some mexican hot sauce. i used champagne vinegar. all i had left. and i put in a tiny can of kidney beans (too meet chili contest rules - only). i would skip this if i was back home or anywhere near a texan. i put it back in the oven, lid off for 45 minutes and i called it done.