Cut the beef chuck into 3/4-inch cubes and set aside on a plate. Dice all 8 onions into 1/2-inch pieces and mince the 10 garlic cloves; keep these separate. In a small bowl, combine the chili powder, ancho chili powder, paprika, cayenne pepper, ground cumin, and Mexican oregano. I like to lightly toast dried spices in a dry pan for about 30 seconds before using them—this awakens their oils and deepens their flavor significantly, though this step is optional if you're short on time. Set the spice blend aside.

Heat 1/4 cup of the ghee in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding the pan (which would steam the meat rather than brown it), add the beef cubes and let them develop a deep golden-brown crust on all sides, about 3-4 minutes per batch. Transfer each batch to a clean plate. This browning step creates fond on the bottom of the pot and develops rich, savory flavors through the Maillard reaction—don't skip this even though it takes time. You should have browned beef set aside by the end of this step.

Reduce heat to medium and add the remaining 1/4 cup ghee to the pot. Add the diced onions and sauté for 8-10 minutes, stirring occasionally, until they're soft and beginning to caramelize at the edges. Add the minced garlic and cook for another 1-2 minutes until fragrant. The onions and garlic are your flavor foundation, so don't rush this—taking time to develop their natural sweetness creates depth that quick cooking can't achieve. The pot should smell incredible at this point.

Add the tomato paste to the softened onions and garlic, stirring constantly to coat everything evenly. Let this mixture cook undisturbed for 10-12 minutes, allowing the tomato paste to caramelize and concentrate—you'll see it deepen in color and smell slightly sweet and slightly burnt at the edges. This caramelization step transforms raw tomato paste into a rich, complex component that anchors the entire chili. Stir occasionally during this time to ensure even browning.

Add the spice blend from Step 1 to the caramelized tomato paste mixture, stirring constantly for about 1 minute to toast the spices in the hot fat and release their essential oils. Pour in the hot sauce and stir to combine. Return the browned beef from Step 2 to the pot along with 5 cups of water, stirring well to distribute all ingredients evenly. The mixture should bubble gently; if it's not simmering, increase heat slightly to bring it to a simmer. Season lightly with kosher salt and black pepper at this stage—you'll adjust the seasoning later when the liquid has reduced and flavors have concentrated.

Once the chili reaches a gentle simmer, reduce the heat to low and partially cover the pot with a lid (leave it slightly ajar to allow some evaporation). Braise for 2.5 to 3 hours, stirring occasionally, until the beef is fork-tender and the flavors have melded into a rich, cohesive sauce. The low temperature ensures the meat becomes tender rather than tough, and the long cooking time allows the spices to fully integrate. When done, the beef should break apart easily with a spoon. Taste and adjust seasoning with more salt, black pepper, or individual spices to your preference—each pot of chili may need slightly different seasoning depending on the intensity of your ingredients.