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

In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat and brown the chuck roast cubes for about 3-4 minutes. Transfer to a plate.

Add the ground beef to the pot, cooking until browned, about 5-6 minutes. Transfer to the plate with the chuck roast.

Add the remaining tablespoon of oil to the pot, sauté the diced onions until softened, about 5 minutes, then add minced garlic, cooking for an additional minute.

Stir in the spices and cook for 1-2 minutes to bloom them.

Pour in the beef broth, scraping the browned bits from the pot. Add the crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return the browned meats to the pot.

Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for 2-2.5 hours, stirring every 30 minutes.

Remove bay leaves, taste, and adjust seasoning as needed. Let the chili rest for 10 minutes before serving.

Ladle into warmed bowls and top with your favorite ingredients like shredded cheddar, sour cream, green onions, and cilantro. Enjoy with cornbread or tortilla chips!