How to Make It
Place dried ancho and guajillo chiles in a blender, and cover with 1 cup hot tap water; soak 30 minutes. Drain and discard half of the liquid, reserving remaining 1/2 cup soaking liquid in blender. Process mixture until smooth, about 5 seconds. Set aside chile puree.
Stir together flour, chipotle chile powder, cumin, dried oregano, and 1 tablespoon of the salt in a medium bowl. Add beef cubes to flour mixture; toss to coat evenly. Set aside.
Stir together onion, beef broth, garlic, tomato puree, fire-roasted tomatoes, jalapeño chile, and chile puree in a 6-quart slow cooker. Add beef mixture to slow cooker; stir to combine all ingredients. Cover and cook on LOW until beef is very tender, about 9 hours. Stir in sugar and remaining 1 teaspoon salt; serve with desired toppings.