Toast and rehydrate the chiles: Heat a dry skillet or comal over medium heat. Add the 4 dried ancho chiles, 4 dried guajillo chiles, and 2 dried pasilla or árbol chiles, then toast for 1 to 2 minutes until fragrant.
Bring the 2 cups beef broth to a boil in a small saucepan. Transfer the toasted chiles to the hot broth, remove from the heat and let the chiles soak until they are soft, about 15 minutes.
Blend the sauce: Transfer the softened chiles and their soaking broth to a high-speed blender. Add the 1/2 chopped onion, 4 garlic cloves, 1 teaspoon Mexican oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1 1/2 teaspoons kosher salt. Blend on high for 1 to 2 minutes, then strain through a fine-mesh sieve if you'd like a super smooth sauce.
Brown the beef: Pat the 3 pounds beef chuck roast cubes dry and season generously with kosher salt and freshly cracked black pepper. Heat the 2 tablespoons lard, bacon drippings, or vegetable oil in a heavy Dutch oven over medium-high heat. Sear the beef in batches for 5-6 minutes per batch, then transfer it to a plate.
Sauté the onion: Reduce the heat to medium and add the diced onion. Season with salt and cook for 3 minutes, then stir in the 2 tablespoons masa harina and cook for 1 minute.
Combine: Pour the red chile sauce and the 2 cups beef broth into the pot, scraping up the browned bits from the bottom. Return the beef and its juices to the pot, then add the 1 bay leaf.
Braise: Bring the chili to a gentle boil, cover, and reduce the heat to low. Simmer for 1 1/2 to 2 hours, stirring occasionally, until the beef is fork-tender and the sauce has thickened. Discard the bay leaf.
Serve: Ladle into bowls and serve topped with minced onion and dried oregano. Don't forget the warm tortillas!
