In a small pot, rehydrate the guajillo peppers with 3/4 cup of water. Then puree the peppers and water in a blender. Run through a strainer to catch any seeds and skin.
Add olive oil and onion to a large saute pan. Cook onion until translucent.
Add in beef and cook until all the liquids have evaporated. Add in garlic and cook for a minute or so. Then season with salt and pepper.
Combine all of the spices for the chili seasoning and add to the beef. Cook it for a couple of minutes to wake up the seasoning.
Drain and rinse the beans and add them to the pan, along with Green Chiles, guajillo peppers and tomatoes.
Stir to combine and add water if necessary, if it looks dry. Cover and let it cook for 1 hour on low, stirring occasionally. Check half way through the cooking process to see if you need more salt.
*****Alternatively, you can cook the meat with onions and garlic and then add all the ingredients to a crockpot and cook on low for 6 hours.
