Instructions
- Season the Chuck roast with salt and pepper. In a large Dutch oven, sear the meat in batches over medium-high heat until browned on all sides. Remove and set aside.
- Add the Yellow onion and Serrano peppers to the Dutch oven and cook until softened, about 8 minutes.
- Add the Garlic, Chili powder, Ancho chili powder, Smoked paprika, Cumin, and Mexican oregano. Cook for 1 minute more.
- Return the Chuck roast to the Dutch oven. Add the Fire-roasted crushed tomatoes, Kidney beans, Cannellini beans, and Beef stock. Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours, or until the meat is very tender.
- Stir in the Dark chocolate during the last 30 minutes of cooking.
- Open a bag of Artisanal Fritos-style corn chips lengthwise. Spoon a generous amount of Chili into the bag.
- Top with Queso fresco, Mexican crema, Pickled red onions, Fresh cilantro, and Diced avocado.
- Eat directly from the bag with a fork.
