Servings: 16

2 lbs chuck roast 2 lbs chuck roast
1.33 lbs ground beef 80% 1.33 lbs ground beef 80%
2 medium yellow onions, diced 2 medium yellow onions, diced
2 large jalapeno chiles, seeded and chopped 2 large jalapeno chiles, seeded and chopped
1/2 head garlic, minced ½ head garlic, minced
2 cans black beans 2 cans black beans
2 cans kidney beans 2 cans kidney beans
2 cans pinto beans 2 cans pinto beans
1 small can tomato paste 1 small can tomato paste
2 cans diced tomatoes 2 cans diced tomatoes
1 tbsp olive oil 1 tbsp olive oil
3 tbsp chili powder 3 tbsp chili powder
2 tbsp ancho chile powder 2 tbsp ancho chile powder
2 tbsp onion powder 2 tbsp onion powder
2 tbsp garlic powder 2 tbsp garlic powder
1 tbsp mexican oregano 1 tbsp mexican oregano
1 tbsp cumin 1 tbsp cumin
2 tbsp paprika 2 tbsp paprika
1 tbsp smoked paprika 1 tbsp smoked paprika
2 bay leaves 2 bay leaves
1 qt beef broth 1 qt beef broth
2.5 tbsp kosher salt 2.5 tbsp kosher salt
1.5 tbsp black pepper 1.5 tbsp black pepper
1/2 tbsp cocoa powder (optional) ½ tbsp cocoa powder (optional)
1/2 cup dry red wine ½ cup dry red wine

Brown whole chuck roast on all sides in olive oil in a large pot over medium high heat. Set aside. When cool, cut into approximately 1" cubes, removing excess fat.
Brown ground beef in the same pot over medium high heat, breaking up. When browned, drain through a fine mesh sieve over a bowl, reserving beef fat.
Turn heat down to medium. Spoon about 2 tbsp of beef fat back into the pot and cook onions and chiles until beginning to soften. Add garlic and cook for about 1 minute.
Add chili powder, chile powder, cumin, and paprikas and cook for 2 to 3 minutes. Add tomato paste and cook another 2 to 3 minutes. Add red wine and cook for another minute or two. Add tomatoes and the rest of the spices.
Return beef to the pan and cover with beef broth. Cook until beef cubes are tender, 2 to 3 hours, at medium low heat.
Taste and adjust seasoning as necessary. Add cocoa powder, if using. Drain and rinse beans and add to the pot. Bring to a boil, then simmer on low heat for at least half an hour to heat through.
Serve with sour cream, shredded Mexican cheese blend, and green onions, if desired.

I rarely make this exactly the same way twice. Feel free to use this as a template, modifying it to your tastes.  I rarely make this exactly the same way twice. Feel free to use this as a template, modifying it to your tastes.
If you like more spice, feel free to keep the seeds and membranes, and/or use spicier chiles.  If you like more spice, feel free to keep the seeds and membranes, and/or use spicier chiles.