In a large, heavy stockpot over medium-high heat, warm the vegetable oil. When the oil is shimmering, add the beef, seasoning salt, 2 tablespoons of the cumin, chili powder, black pepper, granulated onion, and granulated garlic and stir to mix well.

Add 2 cups of the chopped onion and the ½ cup chopped garlic, stir to combine, and cook, stirring occasionally, until the beef is fully browned, 4 to 5 minutes.

Drain off any excess fat from the pot, then add the water, bay leaf, and bouillon powder; stir well and bring to a boil.

Turn the heat to low, cover, and simmer until the meat is nearly tender, about 1 hour. Taste for seasoning and adjust with bouillon powder if needed.

Meanwhile, preheat the oven to 350°F. Lightly oil a baking sheet and arrange the dried chilies in a single layer. Place in the oven until toasted but not blackened, 5 to 10 minutes.

As the chilies are toasting, fill a large saucepan with water, place over medium-low heat, and bring to a gentle simmer. When the chilies are ready, transfer them to the hot water and stir, then leave in the water until softened, about 10 minutes. Drain the chilies, discarding the water.

In a blender, combine the softened chilies, tomato, serranos, remaining ½ cup chopped onion, remaining 2 tablespoons chopped garlic, remaining 1 tablespoon cumin, cilantro, oregano, salt, cayenne, cinnamon, and vinegar. Add about 4 cups broth from the simmering beef mixture and blend until completely smooth. (Depending on the size of your blender, you may need to do this in two batches; add more broth if needed.) There should be no chunks of dried chile or other bits in the mixture. (If you cannot get it perfectly smooth, pass it through a fine-mesh sieve.)

After about 1 hour, add the blended chile mixture in the pot of broth and meat and stir to combine. Re-cover and continue to simmer over low heat until thickened but still moist and the meat is completely tender, about 1 hour longer.

To prepare the refried beans: In a medium saucepan over medium heat, combine the refried beans, water, and bouillon powder, and mix well until warmed through. Keep warm.

In a large, nonstick skillet over medium heat, warm the tortillas, one at a time, just until pliable and easy to roll, about 30 seconds on each side. As the tortillas are ready, stack them on one end of a clean kitchen towel and cover with the other end of the towel to keep warm.

Lay a warm tortilla on a flat surface and add a thin layer of refried beans on the bottom one-third of the tortilla, leaving the edge uncovered. Using a slotted spoon, top with some chili meat and a little of the sauce, then add about ½ cup of the cheddar. Fold in the sides, then fold up the bottom and roll up.

Repeat with the remaining tortillas, beans, chili, and cheese. (If you want to make a wet burrito, use the excess sauce to top the rolled burrito, sprinkle with cheese, and warm it in a microwave or conventional oven just to melt the cheese on top.)

Garnish with cilantro and serve immediately.

Leftover red chili will keep in an airtight container in the refrigerator for up to 5 days.