To cook chilies: In medium saucepan, combine pasilla, ancho, and arbol chilies and 1.5 cups chicken stock. Rapidly bring to a boil. Reduce heat.
Simmer for 10 minutes, or until chilies are soft, stirring occasionally. Cool slightly. Pour into blender. Add tortillas.
Puree until smooth (Note: If chile mixture is too thick to puree, add additional chicken stock, 1 tablespoon at a time, as necessary). Set aside.
To cook chili: In large sauté pan, heat corn oil over medium high heat. When oil smokes, add meat cubes. Cook, stirring frequently for 3 to 5 minutes, or until just brown.
Using slotted spoon, remove meat from pan. Set aside. While oil is still hot, stir in onion. Cook for 3 to 5 minutes, or until well browned.
Add garlic and cumin. Cook for 1 minute. Add chili puree. Fry for 4 to 6 minutes, stirring frequently to prevent scorching. Mixture will be thick and dark.
Add meat, beer, and beef stock. Stir well. Reduce heat. Simmer, uncovered, for 1 hour, or until reduced by half. Remove from heat. Stir in cinnamon and cilantro bundle.
Set aside, without stirring, for 15 minutes. Remove and discard cinnamon and cilantro. Stir in lime juice. Season with salt and pepper.
4 pasilla chilies -- seeded
2 ancho chilies -- seeded
1 arbol chile -- seeded
2 cups chicken broth -- divided
2 corn tortillas -- quartered
6 tablespoons corn oil
1 1/2 pounds venison -- cut in 1/2" cubes
1 large yellow onion -- peeled and minced
4 cloves garlic -- peeled and minced
2 tablespoons cumin powder
1 1/2 cups beer, dark
4 cups beef stock
1 cinnamon stick
8 sprigs cilantro -- fresh
1 lime -- juiced
1/4 teaspoon salt -- to taste
1/4 teaspoon ground black pepper -- to taste