Cut your beef chuck roast into 1-inch cubes, trimming away any excess surface fat but leaving the interior marbling intact. In a small bowl, combine the chili powder, cumin, smoked paprika, cayenne, black pepper, and salt, then set this spice blend aside.

Heat 1.5 tablespoons of oil in your large pot over medium-high heat until it shimmers, then add half the beef in a single layer and leave it alone for 3 to 4 minutes. Stir and cook for another 2 to 3 minutes until the meat develops a deep brown crust. Transfer the browned beef to a plate, add the remaining oil and beef, and repeat the process.

Return all the browned beef to the pot, then add your diced onions and cook for 4 to 5 minutes, stirring occasionally, until the onions start to soften and pick up some color from the pot. Add the minced garlic and stir constantly for about 1 minute until fragrant.

Pour your prepared spice blend over the beef and onions, then stir constantly for 1 to 2 minutes to bloom the spices and release their essential oils.

Stir in the tomato paste and Worcestershire sauce, mixing well so everything is evenly combined. Cook for another 1 to 2 minutes, allowing the tomato paste to caramelize slightly against the hot pot.

Pour in the beef broth and water, scraping the bottom of the pot with your wooden spoon to release all the flavorful browned bits stuck there.

Increase heat to medium-high and bring the chili to a boil, then immediately reduce heat to low. You want a gentle simmer where small bubbles occasionally break the surface.

Cover the pot loosely with a lid and let it simmer for 2 to 2.5 hours, stirring occasionally. The beef will transform from tough cubes into tender morsels, and the broth will deepen into something rich and coating.

After 2 hours, taste your chili and adjust the salt and pepper as needed. If you want extra heat, stir in 1 teaspoon of hot sauce and let it incorporate for another minute.