Heat the olive oil in a large pot or Dutch oven over medium heat.

Add minced garlic, diced Vidalia onion, red bell pepper, Fresno chile pepper, and Anaheim chile pepper. Sauté until onions are translucent and peppers are softened.

Add cubed grass-fed beef chuck roast to the pot and brown it with the sautéed vegetables. Stir occasionally until beef is browned on all sides.

Incorporate the soaked, seeded, and pureed Ancho chile peppers into the pot.

Add ground cumin, Himalayan pink salt, crushed De Arbol peppers, coarsely ground black pepper, Ancho chili powder, and organic cayenne pepper. Stir well to combine.

Introduce the organic grass-fed ground beef to the pot. Cook until it's browned and mixed thoroughly with the rest of the ingredients.

Pour in the homemade beef stock and craft-brewed Mexican lager. Stir the mixture well.

Lower the heat to a simmer. Let the chili simmer for at least an hour, allowing flavors to meld. Stir occasionally.

In a separate bowl, mix organic all-purpose flour with a small amount of water to create a slurry. Slowly incorporate this into the chili to thicken it to your desired consistency.

Taste the chili and adjust seasoning if necessary.

Just before serving, sprinkle freshly chopped cilantro leaves on top as a garnish.

Ladle the chili into bowls and serve hot, perhaps with toppings like shredded cheese, sour cream, diced avocado, or chopped green onions if desired.