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Season the cubed beef chuck roast generously with the steak seasoning.

Add the beef tallow (or oil) to a large pot or Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides.

Once the chuck roast is browned, remove it from the pot and set it aside on a plate.

Add the diced white onion to the same pot. Cook until softened, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.

Add the ground beef to the pot and cook until browned, breaking it up with your spoon as it cooks.

Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Mix well and cook for 3-4 minutes to allow the spices to bloom.

Add the tomato paste and chopped chipotles in adobo to the pot. Stir to combine.

Return the browned chuck roast, along with any accumulated juices from the plate, to the pot. Stir well to combine all ingredients.

Add the diced poblano pepper, minced jalapeño, and diced red bell pepper to the pot and mix well.

Sprinkle the unsweetened cocoa powder over the chili. Pour in the beef broth and beer. Stir everything to combine.

Cover the pot with a lid and reduce the heat to low. Let the chili simmer for 2-3 hours, stirring every 30 minutes, until it thickens and the chuck roast is tender enough to shred.

Season with salt and black pepper to taste. Serve immediately.


Season the cubed beef chuck roast generously with the steak seasoning.

Add the beef tallow (or oil) to a large pot or Dutch oven over medium heat. Once hot, add the seasoned chuck roast and brown on all sides.

Once the chuck roast is browned, remove it from the pot and set it aside on a plate.

Add the diced white onion to the same pot. Cook until softened, using a wooden spoon to scrape up any browned bits (fond) from the bottom of the pot.

Add the ground beef to the pot and cook until browned, breaking it up with your spoon as it cooks.

Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Mix well and cook for 3-4 minutes to allow the spices to bloom.

Add the tomato paste and chopped chipotles in adobo to the pot. Stir to combine.

Return the browned chuck roast, along with any accumulated juices from the plate, to the pot. Stir well to combine all ingredients.

Add the diced poblano pepper, minced jalapeño, and diced red bell pepper to the pot and mix well.

Sprinkle the unsweetened cocoa powder over the chili. Pour in the beef broth and beer. Stir everything to combine.

Cover the pot with a lid and reduce the heat to low. Let the chili simmer for 2-3 hours, stirring every 30 minutes, until it thickens and the chuck roast is tender enough to shred.

Season with salt and black pepper to taste. Serve immediately.
