Prepare the Chile Sauce: Bring 4 cups of beef broth to a boil in a medium saucepan. Add the dried guajillo, ancho, and arbol chiles, then reduce the heat and let them steep for 10-15 minutes until softened. Remove the chiles, discard the stems and seeds, and blend them with the sautéed onion, cumin, oregano, garlic powder, and a cup of the broth until smooth. Strain the sauce back into the saucepan for that silky texture.

Prepare the Beef: Coat 2 pounds of beef stew meat with gluten-free flour, sea salt, and black pepper in a bowl. Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the beef in batches, about 2-3 minutes per side, until nicely browned.

Combine and Cook: Transfer the seared beef into your slow cooker. Pour the strained chile sauce over the beef and add 2 bay leaves. Set your slow cooker to High for 4 hours or Low for 8 hours until the beef is fork-tender.

Final Touches: Remove the bay leaves and taste the Slow Cooker Chili Colorado; adjust seasoning with additional salt or spices as needed.

Serve and Enjoy: Serve your Slow Cooker Chili Colorado over fluffy rice or with warm tortillas, garnished optionally with fresh cilantro, diced onions, lime wedges, and a dollop of sour cream.