Brown the chuck roast

• Dice the chuck roast into chunks.
• Heat the chili oil in a pan over medium-high heat and add the meat.
• Season with salt and black pepper and brown on all sides, then remove from the pan.

Cook the bacon and ham

• Add the bacon to the same pan and cook until it starts to brown.
• Add the ham chunks and cook until the pork fat renders and flavors develop.

Soften the vegetables

• Pour off some of the grease, then add the garlic and cook briefly without burning it.
• Add the onion, bell pepper and jalapeño and stir.
• Season again with salt and black pepper.

Bloom the spices

• Add the garlic powder, onion powder, oregano, cumin, chili powder and chili seasoning.
• Stir well and let the spices bloom in the pan.

Add meat, tomatoes and stock

• Return the browned chuck roast to the pan.
• Add the diced tomatoes, tomato sauce and fire roasted green chilies and mix.
• Stir in the mustard and beef stock.

Simmer the chili

• Bring to a simmer, cover with a lid and cook until the beef is tender and the flavors come together.

Add the black beans

• Stir in the black beans and simmer uncovered for another half hour.

Finish with cilantro and lime

• Stir in the chopped cilantro and the juice of the limes.
• Simmer a few more minutes.

Plate and top

• Ladle the chili into bowls.
• Top with diced onion, cilantro, sliced jalapeño and grated cheddar.
• Finish with a squeeze of lime juice.