📖 Instructions

1. Get Your Gear Ready: Grab your trusty Dutch oven or a heavy-bottomed pot. Trust me, you’ll thank me later. It's key for even heat distribution.
2. Sear the Beef: Throw your chuck roast (cut into 1-inch cubes) into the pot with some olive oil over medium-high heat. Season with salt and pepper. Sear that beef until it's beautifully browned on all sides. This is where flavor begins, folks. Don't overcrowd the pot; do it in batches if needed.
3. Sauté Those Veggies: Remove the beef and set aside. Add chopped onions, bell peppers, and jalapeños to the pot. Sauté until they're softened – about 5-7 minutes. The aroma alone is worth it!
4. Bloom the Spices: Stir in minced garlic, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if you're feeling brave). Cook for another minute or so, until fragrant. Blooming the spices brings out their full potential.
5. Build the Base: Add tomato paste and cook for a minute, stirring constantly. Pour in beef broth and crushed tomatoes. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Those bits are gold!
6. Let It Simmer: Return the seared beef to the pot. Cover and reduce heat to low. Let it simmer for at least 3 hours, or even better, 4-5 hours. The longer it simmers, the more the flavors will meld together.
7. Check for Tenderness: After simmering, check the beef for tenderness. It should be fork-tender and easily shredded. If not, give it some more time.
8. Adjust and Taste: Taste the chili and adjust seasonings as needed. More chili powder for depth? A pinch of salt? It's your chili, make it your own!
9. Serve It Up: Ladle into bowls and garnish with your favorite toppings. Sour cream, shredded cheese, chopped onions, cilantro, or a dollop of guacamole are all great choices. Make sure you have a big spoon.