Start by bringing 4 cups of beef broth to a gentle boil in a saucepan. Once boiling, carefully add 6 dried guajillo chiles, 2 dried ancho chiles, and 2 dried arbol chiles. Reduce the heat and let the chiles steep for about 10-15 minutes, until they become soft and pliable.

After the chiles have softened, carefully remove them from the broth and discard their stems and seeds. In a blender, combine the softened chiles, reserved beef broth, roughly chopped onion, 2 teaspoons of oregano, 2 teaspoons of garlic powder, and 1 teaspoon of sea salt. Blend until smooth, then strain the mixture through a fine mesh sieve.

Coat 3 pounds of beef stew meat in a bowl with 1/4 cup of gluten-free all-purpose flour, along with 1/2 teaspoon of black pepper and a pinch of sea salt. Heat oil in a skillet over medium-high heat, then sear the beef chunks for about 2-3 minutes per side until deep golden brown.

Transfer the seared beef into your slow cooker. Pour the strained chile sauce over the meat, ensuring the beef is well coated. Add 2 bay leaves and stir gently.

Cover the slow cooker and set it to cook on High for 4 hours or Low for 8 hours. The chili is done when the beef is fork-tender.