📖 Instructions

1. Prepare the beef: Cut the chuck roast into 1-inch cubes. Season generously with salt and pepper.
2. Sear the beef: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Sear the beef in batches until browned on all sides. Remove the beef and set aside. Don't overcrowd the pot, or the beef will steam instead of sear!
3. Sauté the vegetables: Add the remaining olive oil to the pot. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Add spices: Stir in the chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant. Make sure not to burn them!
5. Combine ingredients: Return the beef to the pot. Add the crushed tomatoes, beef broth, and tomato paste. Stir well to combine.
6. Simmer: Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 2-3 hours, or until the beef is very tender. The longer it simmers, the more flavorful it will be. Check periodically and add more beef broth if needed to maintain the desired consistency. I like mine thick, but some folks like it soupy!
7. Adjust seasoning: Taste the chili and adjust the seasoning as needed. Add more salt, pepper, chili powder, or cayenne pepper to your liking.
8. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, sour cream, chopped green onions, and jalapeño slices. And don't forget a side of cornbread for dunkin'!
9. Refrigerate: Allow to cool completely before refrigerating to allow flavors to meld fully.
10. Reheat: Reheat gently on the stovetop.