Pat the cubed chuck roast dry with paper towels, then season generously with salt and pepper.

In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.

Brown the chuck roast cubes in batches for about 3-4 minutes each.

Transfer them to a plate once browned.

In the same pot, add the ground beef and cook until browned, breaking it apart with a spoon.

Transfer ground beef to the plate with the chuck roast.

Add the remaining tablespoon of oil, then toss in the diced onions and cook for about 5 minutes.

Add the minced garlic and cook for another minute until fragrant.

Stir in the chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander. Cook for 1-2 minutes until fragrant.

Pour in the beef broth, scraping up any browned bits from the bottom of the pot.

Add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves.

Return all the browned beef to the pot and mix well.

Bring the mixture to a boil, then reduce heat to low, cover and let it simmer for 2-2.5 hours.

Stir every 30 minutes until the chuck roast is tender and the sauce has thickened.

Remove bay leaves, taste and adjust seasoning if necessary, then let it rest for about 10 minutes before serving.

Ladle the chili into bowls and top with desired toppings.