Preheat the oven to 350°F (176°C). Then, add the dried chilies to a Dutch oven and toast them over high heat until blistered, for about 1 minute. Remove the chilies and transfer them to a food processor or blender with chicken broth. Add two chipotle chilies and two tablespoons of the sauce from the can. Process the mixture until smooth and set it aside. Generously season the chuck roast with kosher salt and black pepper.
Warm oil in the Dutch oven over medium heat; add a single layer of chuck roast and sear to form a crust. Repeat until all the beef browns, and set it aside.
Add the onions and saute until they become translucent and soften, for about 10 minutes. Stir in the garlic and cook for one minute.
Season the onions with ground cinnamon, ground cumin, ground allspice, and Mexican oregano; cook for 1-2 minutes.
Return the beef and the reserved chili mixture to the Dutch oven with Worcestershire sauce, apple cider vinegar, fish sauce, black beans, and tomato paste. Stir to incorporate.
Bring the mixture to a boil over medium-high heat. Cover with the lid ajar and cook for 2 ½ to 3 hours; stir the chili occasionally to prevent it from sticking to the bottom.
Serve the chili in a bowl and garnish with chopped onion, fresh cilantro, shredded cheese, and avocado.