Texas Style Chili

Cube the beef chuck roast into bite-sized pieces and season generously with steak seasoning.

While the beef rests, finely dice the poblano, jalapeno, and red bell peppers. If using, finely chop the chipotle peppers.

In a large Dutch oven or heavy-bottomed pot, heat the beef tallow over medium-high heat. Add the seasoned beef cubes and brown on all sides. Remove the beef from the pot and set aside.

Add the diced white onion to the pot and sauté until softened, scraping up any browned bits from the bottom.

Add the ground beef to the pot. Cook, breaking it up with a spoon, until it begins to brown.

Stir in the tomato bouillon, minced garlic, onion powder, garlic powder, cumin, and chili powder. Cook for 1 minute until fragrant.

Add the tomato paste and optional chopped chipotle peppers. Stir to combine.

Return the seared beef cubes to the pot. Season with salt and pepper to taste. Add the diced peppers and stir everything together.

Stir in the cocoa powder, then pour in the beef broth and beer. Mix well to combine all ingredients.

Bring the chili to a simmer, then reduce the heat to low. Cover the pot and let it simmer for at least 3 hours, stirring every 30 minutes. The chili is done when it has thickened and the beef chuck is fall-apart tender.

Serve hot, garnished with shredded cheddar cheese, sour cream, corn chips, and fresh cilantro.