Texas Chili

Cut the chuck roast into small, bite-sized cubes.

Heat avocado oil in a large Dutch oven over medium heat.

Add the cubed chuck roast to the pot, increase the heat slightly, and brown the meat on all sides.

Once browned, remove the meat from the pot and set it aside.

Add a bit more oil to the pot, leaving the browned bits (fond) on the bottom.

Add the chopped white onions and cook, stirring occasionally, until translucent and softened.

Return the browned meat to the pot with the onions.

Stir in the crushed tomatoes and tomato puree.

Add the sliced serrano peppers and chopped garlic.

Season with dried oregano, salt, and dry mustard powder.

Pour in the beer and tequila, then stir in the ancho chile powder and beef stock.

Mix everything together, bring to a simmer over medium heat, cover, and cook for 20 minutes.

While the chili simmers, add the dried guajillo chile pods and whole cumin seeds to a molcajete or spice grinder and grind into a coarse powder.

After 20 minutes, stir the ground chile and cumin mixture into the chili.

Add the chopped chipotle pepper and stir to combine.

Bring the chili to a boil, then reduce the heat to low, cover, and simmer for 4 hours.

About 30 minutes before the chili is done, place the tortilla chips in a blender and blend into a fine powder.

Stir the ground tortilla chips into the chili to act as a thickener. Continue to simmer for the final 30 minutes.

Serve the chili hot, garnished with a dollop of sour cream and a squeeze of fresh lime, if desired.