📖 Instructions

1. Prep the Beef: Cut 3 pounds of chuck roast into 1-inch cubes. Season generously with salt and pepper. This step is crucial; don't skimp on the seasoning!
2. Sear the Beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of vegetable oil over high heat. Sear the beef in batches, making sure not to overcrowd the pot. You want a good, dark sear on all sides. This adds so much flavor – trust me!
3. Set Aside the Beef: Remove the seared beef from the pot and set aside. Don't drain the rendered fat; we'll use it to build flavor.
4. Sauté Aromatics: Add 1 diced large onion and 4 minced cloves of garlic to the pot. Sauté over medium heat until softened and fragrant, about 5-7 minutes. Stir occasionally to prevent burning.
5. Add Spices: Stir in 3 tablespoons of chili powder, 2 teaspoons of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper (or more, to taste!), and 1/4 teaspoon of oregano. Cook for 1-2 minutes, stirring constantly, until fragrant. This blooms the spices and really wakes them up.
6. Deglaze the Pot: Pour in 1 cup of beef broth and scrape up any browned bits from the bottom of the pot. Those browned bits are liquid gold; don't leave them behind!
7. Combine Ingredients: Add the seared beef back to the pot. Pour in 28 ounces of crushed tomatoes and another 3 cups of beef broth. Stir to combine.
8. 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 tender and the flavors have melded together. The longer it simmers, the better it gets! Stir occasionally to prevent sticking.
9. Adjust Seasoning: Taste the chili and adjust the seasoning as needed. You may want to add more salt, pepper, chili powder, or cayenne pepper to suit your taste. Don't be afraid to experiment!
10. Serve: Ladle the chili into bowls and garnish with your favorite toppings, such as shredded cheddar cheese, chopped onions, sour cream, cilantro, or jalapeños. Enjoy!
11. Optional Thickening: If your chili is too thin, simmer uncovered for the last 30 minutes to reduce the liquid. For extra thikness, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last 15 min of cooking. Stir in well.