📖 Instructions

1. Prep the beef: Cut 3 pounds of chuck roast into 1-inch cubes. Season generously with salt and freshly ground black pepper. Don't be shy! The seasoning really penetrates while cooking and enhances the beef's flavor. And honestly, who doesn't enjoy a perfectly seasoned piece of beef?
2. Sear the beef: In a large, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear the beef in batches, being careful not to overcrowd the pot. This is *crucial* for developing a rich, browned crust on the meat. Set the seared beef aside. Trust me on this, don't skip this step. It addss so much depth to the chili.
3. Sauté the aromatics: Reduce the heat to medium. Add 1 diced large onion and 2 minced cloves of garlic to the pot. Cook until softened and fragrant, about 5 minutes. The fragrance alone will make you want to eat. Don't skimp on the garlic either! More the better, I always say.
4. Add the spices: Stir in 2 tablespoons of chili powder, 1 tablespoon of cumin, 1 teaspoon of smoked paprika, 1/2 teaspoon of cayenne pepper (or more, to taste), and 1/2 teaspoon of dried oregano. Cook for 1 minute, stirring constantly, until fragrant. Toasting the spices like this intensifies their flavors and is one of my all time favorite cooking tips, shhhh.
5. Deglaze the pot: Pour in 1 cup of beef broth, scraping up any browned bits from the bottom of the pot. Those browned bits are liquid gold. Seriously, that's flavor right there. Don’t leave any behind!
6. Combine and simmer: Return the seared beef to the pot. Add a 28-ounce can of crushed tomatoes, a 12-ounce bottle of dark beer (like a stout or porter for added richness), and 1 tablespoon of apple cider vinegar. Stir well to combine. What's that? Dark beer? Oh yeah. It makes a BIG difference. If you don't have any, you can skip it, but I highly recommend including it.
7. Simmer low and slow: Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 3 hours, or preferably 4-5 hours, stirring occasionally. The longer it simmers, the more tender the beef will become and the more the flavors will meld together. Seriously, resist the urge to rush this. It’s all worth it.
8. Adjust seasoning and serve: After simmering, taste and adjust seasoning as needed. You might need a little more salt, pepper, or chili powder. Serve hot, garnished with your favorite toppings, such as shredded cheese, sour cream, chopped onions, or jalapenos. Get creative! You can’t have chili without toppings, come on now.