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

Heat 2 tablespoons of oil in a large Dutch oven over medium-high heat and brown the chuck roast cubes on all sides.

Transfer browned meat to a plate.

In the same pot, add the ground beef and cook until browned. Transfer to the plate with the chuck roast.

Add the remaining tablespoon of oil to the pot, then add diced onions and cook until softened.

Add minced garlic and cook for 1 more minute until fragrant.

Add spices to the pot and stir until fragrant.

Pour in the beef broth, scraping up browned bits. Add crushed tomatoes, tomato paste, vinegar, brown sugar, and bay leaves. Return the meat and stir.

Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours, stirring occasionally.

Remove bay leaves and adjust seasoning with salt, pepper, or spices as needed.

Let rest for 10 minutes before serving.

Ladle into warmed bowls and top with desired toppings.