Texas Chili

This recipe is scaled up for a large batch of thick, beefy, no-bean chili, inspired by classic Texas chili recipes. It uses both ground beef and chuck roast for a variety of texture and a rich, deep flavor.
Ingredients
Note: This recipe is designed for a large stockpot of at least 12 quarts.
Meat
5 lbs ground beef (85/15 or 90/10)
3 lbs beef chuck roast, cut into 1/2-inch pieces
Aromatics
3 large yellow onions, finely chopped
2 red bell peppers, finely chopped
10 cloves garlic, minced
Olive oil or vegetable oil for cooking
Spices and seasonings
8 tbsp chili powder
6 tbsp ground cumin
3 tbsp dried oregano
1 tbsp smoked paprika
1/2 tsp cayenne pepper (optional, for extra heat)
3 tbsp kosher salt, plus more to taste
2 tbsp ground black pepper, plus more to taste
Liquid and tomatoes
1 (12 oz) can tomato paste
2 (28 oz) cans crushed tomatoes
3 (14.5 oz) cans petite diced tomatoes
6 cups beef stock 3 tbsp. worcestershire sauce
2 bay leaves
Instructions
Brown the beef: In a very large stockpot, heat a few tablespoons of oil over medium-high heat. Add the ground beef and chuck roast pieces. Cook, stirring to break up the meat, until all the beef is browned. Work in batches if necessary to avoid overcrowding the pot.
Sauté aromatics: Add the chopped onions, green bell peppers, garlic, to the browned beef. Cook for 6–8 minutes, stirring occasionally, until the vegetables have softened.
Add seasonings: Stir in the chili powder, cumin, oregano, smoked paprika, cayenne, salt, and black pepper. Cook for about 1–2 minutes, stirring constantly, to toast the spices and enhance their flavor.
Incorporate tomato paste: Add the tomato paste and worcestershire sauce stir to combine with the meat and spices. Cook for 2–3 minutes until it darkens in color, which deepens its flavor.
Simmer the chili: Pour in the crushed and diced tomatoes and the beef stock. Add the bay leaves and stir everything together. Bring the chili to a boil, then reduce the heat to low.
Develop the flavors: Cover the pot partially, allowing some steam to escape. Let the chili simmer for at least 2 hours, or up to 4 hours, for the flavors to meld and for the meat to become tender. Stir occasionally to prevent it from sticking to the bottom.
Final seasoning: Before serving, remove the bay leaves. Taste and adjust the seasonings as needed, adding more salt and pepper if necessary.
Serve: Ladle the chili into bowls and top with your favorite garnishes.
Serving suggestions Salsa
Shredded cheddar cheese
Diced red onion
Chopped green onions
Sour cream
Fresh cilantro
Corn chips or saltine crackers