Step 1

Preheat a large Dutch oven over medium-high heat. Sprinkle the beef with salt and pepper. Add the oil to the Dutch oven, then add the beef in two batches to cook until browned on each side, about 5 minutes per batch. Remove the beef to a plate and repeat with the remaining meat.

Step 2

Reduce the heat to medium, then remove the meat and set aside while keeping the rendered fat in the pan. Add the ancho chile powder, cumin, paprika and oregano and bloom in the oil until fragrant, about 1 minute. Add the onions, then season with salt and pepper and sauté until translucent, about 5 minutes. Add the garlic and jalapeños and sauté until fragrant, about 30 seconds.

Step 3

Add the crushed tomatoes and beef stock and return the seared chuck to the pot. Lightly simmer, partially covered, until thick and rich, about 2 hours. Adjust the seasoning if necessary, and if the chili is getting too thick, add more beef stock. Finish with lime juice to taste. Serve with the accompaniments.