Add the ancho and guajillo peppers to a dry sauce pan and toast, turning often, until softened and glistening, around 4 minutes. Discard the stems and seeds and return the chilis to the pan with the beef broth. Set over high heat, bring to a boil, cover with a lid, remove from heat and let steep ten minutes. Transfer the chiles and broth to a blender and blend on high speed until completely smooth. Set aside.

Preheat a Dutch oven or stock pot over medium heat for 5 minutes. Add the avocado oil and heat until shimmering. Add the beef and cook until browned all over, around 12 minutes. Transfer the beef to a bowl and set aside.

Add the onions and green pepper and season with a pinch of salt. Cook, stirring and scraping any brown bits off the bottom of the pot until the vegetables are slightly soft, around 4 minutes. Add the garlic, bay leaves, cumin, granulated onion, granulated garlic, paprika and chile powder and cook, stirring, for 1 minute. Pour in the chile mixture and canned tomatoes. Break apart the tomatoes with the back of a spoon and season with a pinch of salt and pepper.

Bring the liquid to a simmer, cover with a lid, reduce the heat to low and cook, stirring occasionally, until the beef is completely fork-tender, around 1.5 hours. For a thicker sauce, remove the lid and continue to simmer for another 20 to 25 minutes or until it has reduced to your desired consistency.

Transfer the chili to serving bowls and serve with avocado, onion and lime wedges.