Yield: 4 portions
Portion Size: 10 oz 

Ingredients                                                                                                Quantity

Chuck roast, cut into chunks                                                                    1.5 lbs
Black beans, soaked overnight & boiled until tender                                2.5 cups
Plum tomatoes, blanched and peeled (see note)                                     8 large            
Onion, cut into small pieces                                                                     1 large
Celery, cut into small pieces                                                                    5 ribs
Garlic, peeled and slivered                                                                      6 cloves
Green Pepper, cut into small pieces                                                        2 large
Cumin                                                                                                      1 tbsp
Coriander                                                                                                1 tbsp
Serrano pepper, halved                                                                          1 each
Cloves                                                                                                      ½ tsp
Paprika                                                                                                    2 tbsp
Olive oil                                                                                                    4 tbsp
Salt                                                                                                          4 tbsp
Pepper                                                                                                     2 tbsp

Lets get this going:

Take a heavy stock pot and put it on the stove over medium high heat. Let it sit until just beginning to smoke. While you’re waiting, season your chuck roast chunks with 2 tbsp of salt
Add oil to your pan and immediately add the meat to the pan. Sear on one side for 2 minutes then flip to the other side. Let it brown for another 2 minutes before removing the meat. 
Here comes the good stuff:  Add the onion, celery, garlic, green pepper, cumin, coriander, serrano, cloves, paprika, rest of the olive oil, 1 tbsp of salt, and pepper to the pot, turn it to low, cover it, and let the ingredients mix and combine for 3-5 minutes until soft. 
Add your tomatoes, leave the pot uncovered and turn the heat to medium. Let it reduce, stirring occasionally, for 10-15 minutes until the tomatoes have thickened slightly. Add the meat back to the pan, cover the whole thing with water and stick the lid onto the pot to cover.   Bring your pot to a very gentle simmer and simmer for 2-3 hours until the beef pieces can be pulled apart with a fork. 
Add the black beans and mix it all together.  Let your chili cool for a few minutes and then separate the meat into strands. 
The best part! Eat!

*if you have a food mill, you can use that on the tomatoes to separate the sauce from the peel and seeds.  If you’re like me and have a basic kitchen utensils, you’ll need to either use an SCD approved tomato sauce or blanch and then peel your roma tomatoes which works great but takes quite a bit of time.