The Ultimate Steak Chili

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4 pounds chuck eye roast, trimmed of excess fat and cut into 1-inch pieces

Kosher salt and freshly ground black pepper

1 teaspoon olive oil

2 tablespoons dried ancho chile powder

1 tablespoon ground cumin

2 teaspoons sweet paprika

1 teaspoon dried Mexican oregano

1 medium yellow onion, diced

3 cloves garlic, minced

4 jalapeños, ribs and seeds removed, diced

1 cup crushed tomatoes

6 cups hot beef stock, or more as needed

2 limes, juiced

Cornbread, french-fried onions, crushed tortilla chips, sliced avocado, corn nuts and sour cream, for serving