Smoky Beef Chili with Tortilla Chip Crust

INGREDIENTS

• 4 1/2 lb. beef chuck roast, cut into 1-inch cubes
• Kosher salt and freshly ground pepper, to taste
• 5 Tbs. vegetable oil
• 3 large yellow onions, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 2 red bell peppers, seeded and diced
• 10 garlic cloves, minced
• 2/3 cup chili powder
• 2 Tbs. ground cumin
• 1 Tbs. dried oregano
• 2 tsp. ground coriander
• 1 cup beef broth
• 2 cans (each 28 oz.) crushed tomatoes
• 1 can (15 oz.) kidney beans, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1/4 cup finely ground cornmeal
• 8 oz. sharp cheddar cheese, shredded
• 3 cups tortilla chips
• Guacamole for serving
• Sour cream for serving