Place your chili powders, cumin and oregano in a small bowl, and add 1/2 cup hot water

Cut your beef chuck into bit sized pieces (whatever size that means for you and your family!), removing excess fat and any connective tissue

Heat large dutch oven over medium to medium high heat on stove, and add your cooking fat

Add beef pieces to dutch oven in batches, taking time to ensure each batch becomes nicely browned on the outsides of each piece, add more fat to the pan as needed during the cooking process

Once all of the beef has been browned, remove from pan, and add a bit more fat if needed to keep the pan from drying out and burning

Add chopped onions to pan, and saute for 5 minutes or so, until they soften and start to brown

Add minced garlic and diced jalapenos to the onions, cook for just a minute or two, until they become very fragrant

Add the chili powder paste you mixed up earlier, stir in and coat all of the onions with the mix, cook a few minutes until the powder becomes very fragrant

Add the tomatoes and beef and mix completely, then add chicken stock and stir again

Add the arrowroot to water and make a slurry mixture, and set aside to use later

Let chili simmer on the stove for two to three hours, scraping off any scum or excess fat that floats to the surface

Towards the end of the simmering, about 15-30 minutes before you want to eat, add the arrowroot slurry to your chili

Make sure to prepare more chili than you will initially eat, because this Paleo Chili recipe makes wonderful leftovers!