Start by dicing the boneless chuck roast into ½-inch cubes. This cut of meat is ideal because it becomes wonderfully tender during cooking. Season the beef cubes generously with salt and pepper, allowing them to sit for a few minutes while you gather other ingredients.

In a large pot, heat some oil over medium-high heat. Once hot, add the beef cubes, browning them on all sides. This step adds a layer of flavor — don’t skip it! You'll want to create a nice crust. Once browned, remove the beef and set aside.

In the same pot, add a bit more oil if needed. Next, throw in the dehydrated onion flakes. Sauté them for about a minute until they become fragrant, and toss in the garlic powder, cumin, and smoked paprika. Let the spices work their magic for another minute while stirring.

Now it’s time to go wild! Return the browned beef to the pot. Add the beef stock, tomato purée, marinara sauce, oregano, cayenne pepper, and chili seasoning blend. Stir everything together, ensuring those spices and flavors integrate well.

Bring the concoction to a boil. Then reduce the heat to low, cover, and allow the chili to simmer for at least an hour. A longer cooking time enhances the beef’s tenderness and deepens the flavors, so keep that in mind.

After simmering, taste your chili. It’s time to customize! If you like it sweeter, consider stirring in the brown sugar and corn. Adjust salt or heat levels to your preference. This is where the magic happens!

Once you're satisfied, it’s serving time! Ladle your chunky beef chili into bowls. Offer a selection of toppings. Let your guests personalize their bowls with crushed tortilla chips, cheese, sour cream, and diced green onions.