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1
Roughly chop the vegetables.
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2
Oil a large frying pan or iron skillet, add salt and black pepper, and heat the pan until the pepper begins to sizzle. Sear all surfaces of the chuck roast.
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3
Turn off the stove. Add the chuck to a slow cooker set on Low. Add the veggies on top along with the packet of onion soup mix. Add 0.5 cups of water. Secure the lid to the slow cooker and let it sit for 5-7 hours.
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4
Reserve the beef for the chili but chow down on the veggies!
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5
In a large dutch oven, heat some oil. When hot, add the onions and garlic and cook until translucent.
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6
Add the diced tomato, tomato paste, beef broth (I used a small can of beef stock and some broth from the chuck roast), beer (I used a local microbrewery's espresso stout), and coffee. Bring to a boil.
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7
Drain and rinse the beans (I used 2 cans red and 1 can black kidney beans) then add to the pot. Dice then add the Jalapenos (remove the seeds for less spice). Cover and maintain a slow simmer for 20 minutes.
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8
Add the sugar, spice, and everything nice (by that, I mean the chocolate of course).
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9
Cut the chuck roast into half-inch cubes and add to the pot. Mix well and simmer 10 minutes.
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10
Adjust the spices according to your preference. Maintain a low simmer until the kidney beans are tender. Serve with your favorite toppings.
