For the sauce: Heat a medium sauce pan to a medium heat. Add oil. Add onion and garlic. Saute for 1-2 minutes or until slightly softened. Add tomato paste. Stir to combine, and cook for 1 minute. Whisk in chicken stock, chili powder, chipotle powder, vinegar, cumin, salt and sugar. Once the mixture is smooth, add in chile peppers. Bring to a boil and reduce to a simmer. Cook for 15 minutes. Once the sauce has simmered for 15 minutes, transfer to a blender along with a 1/4 cup of water, blend until smooth.If needed, add more water to get to desired consistency. Season to taste with salt and pepper.
I separated the recipe for the sauce and beef for simplicity, a lot of the ingredients are in both. You will only need one 6 oz. can of tomato paste.