In a large stockpot over high heat, cook the bacon in the high-heat cooking oil until crispy. Remove with a slotted spoon.
While the bacon is cooking, toss the chuck roast in a bowl with the kosher salt. Set aside.
Add the onions to the pot and sauté until soft, about 5 minutes. Then add the chili paste, tomato paste, cinnamon, chili powder, cumin, oregano, cocoa powder, and smoked paprika.
Stir until onions are evenly coated and there is a fragrant smell. Add the broth.
Scrape any bits off the bottom of the pot with your wooden spoon.
Add the garlic cloves, apple cider vinegar, and chuck roast to the pot.
Bring to a boil then reduce heat low and cover. Cook chili for 2 hours stirring occasionally, about every 30 minutes. When the chuck is fork tender it is finished.
Spoon the chuck into bowls and serve right away with cilantro and radish. Enjoy!
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