Begin by patting the cubed chuck roast dry with paper towels, then season generously with salt and black pepper. This step is crucial for achieving a nice caramelized crust. Gather your Dutch oven and have it ready on the stove as you heat the oil to prepare for browning.

In your Dutch oven, heat vegetable oil over medium-high heat. Once the oil is shimmering, carefully add the seasoned chuck roast cubes in batches, ensuring not to overcrowd the pan. Sear the meat until it's browned on all sides, about 8-10 minutes per batch, then transfer the browned meat to a plate.

Using the same pot with the flavorful drippings, add ground beef to the Dutch oven. Cook over medium heat, breaking it apart with a wooden spoon until it’s fully browned, approximately 5-7 minutes. Once browned, remove the ground beef and set it aside with the chuck roast.

Add the diced onions to the Dutch oven, stirring them for about 5 minutes until they become soft and translucent. Next, add the minced garlic and sauté for an additional minute, until fragrant.

Sprinkle in the chili powder, ancho chili powder, smoked paprika, ground cumin, cayenne pepper, dried oregano, and ground coriander. Stir continuously for 1-2 minutes to toast the spices until they release their fragrant oils.

Pour in the beef broth, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Then stir in the crushed tomatoes, tomato paste, apple cider vinegar, and brown sugar, combining thoroughly.

Return the browned chuck roast and ground beef to the pot, making sure everything is well mixed. Bring the chili to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 2 to 2.5 hours.

After simmering, carefully remove the bay leaves and taste the chili. Adjust the seasoning with additional salt and pepper as desired.

Ladle the rich and thick chili into bowls, garnishing each serving with your choice of shredded cheddar, sour cream, green onions, or cilantro.