Pat the cubed chuck roast dry with paper towels and season generously with salt and pepper.

Heat 2 tablespoons oil in a large Dutch oven over medium-high heat. Brown the chuck roast cubes on all sides, about 3-4 minutes per batch. Transfer browned meat to a plate.

In the same pot, add ground beef and cook until browned, breaking it apart with a wooden spoon for about 5-6 minutes. Transfer to the plate with chuck roast.

Add remaining 1 tablespoon oil to the pot. Toss in diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.

Add chili powder, ancho chili powder, smoked paprika, cumin, cayenne, oregano, and coriander to the pot. Stir constantly for 1-2 minutes until fragrant.

Pour in beef broth and scrape up any browned bits from the bottom of the pot. Add crushed tomatoes, tomato paste, apple cider vinegar, brown sugar, and bay leaves. Return all the browned meat to the pot and stir to combine.

Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring every 30 minutes, until the chuck roast is fork-tender and the sauce has thickened.

Remove bay leaves. Taste and adjust seasoning with salt, pepper, or additional spices as needed. Let rest for 10 minutes before serving.

Ladle into warmed bowls and top with shredded cheddar cheese, sour cream, diced green onions, and fresh cilantro.

Serve with cornbread or tortilla chips.