1. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high. Sprinkle the chuck roast with black pepper. Add one-third of the meat to skillet and cook until browned. Remove the meat. Repeat two more times with the remaining oil and meat.

2. Transfer all of the browned meat to a 5- to 6-qt. slow cooker.

3. In a skillet cook the onions and garlic 4 minutes or until the onions are tender, stirring occasionally (add additional oil if needed). Add the cumin and ground ancho pepper; cook and stir for 1 minute more.

4. Add the onion mixture to meat in cooker. Stir in the next five ingredients (through the tomato paste).

5. Cover and cook on low 8 to 10 hours or high 4 to 5 hours or until the meat is tender. Season to taste with salt and additional black pepper.

6. Serve with desired toppings like shredded cheese, sour cream, sliced jalapeños, or fresh cilantro.

Pressure Cooker Variation

Use a 6-qt. electric or stove-top pressure cooker. Sprinkle chuck roast meat with black pepper. For electric cooker, use sauté setting to brown meat, one-third at a time, in oil; for stove-top cooker, brown meat, one-third at a time, in oil directly in pot. Stir in next nine ingredients (through tomato paste). Lock lid in place. Set electric cooker on high pressure to cook 20 minutes. For stove-top cooker, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure. Cook 20 minutes. Remove from heat. For electric or stove-top cooker, let stand to release pressure naturally, at least 15 minutes. If needed, carefully open steam vent to release any remaining pressure. Open lid carefully. Season the chuck roast chili recipe to taste with salt and additional black pepper. Serve with desired toppings.