Preheat the oven to 350°F.

Heat a large skillet over medium heat with 1 tablespoon oil. Pat the beef dry and season with salt and pepper. When the oil is hot, add the beef chuck, working in batches to avoid crowding the pan, and sear on all sides. Add more oil as necessary. Transfer to a plate.

In a large oven-safe braising dish, heat 1 tablespoon canola oil. When hot, add the garlic, peppers, onion, and celery. Cook for 5 minutes, or until they start to soften. Stir in the tomato paste, diced tomatoes, broth, chipotles in adobo, cumin, oregano, celery salt, and wine. Bring to a boil, then turn off the heat.

Place the beef into the dish with the braising liquid. cover with an inverted piece of parchment paper touching the top of the beef and a tightly-fitting lid. Braise for 90 minutes to 2 hours, or until the beef is falling-apart tender. Remove the meat from the liquid and shred with your hands or two forks, adding braising liquid as necessary to keep moist. Fold in the green olives, capers and cilantro.

Meanwhile, lace the rice, 2 cups of water and a pinch of salt in a saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20-30 minutes, until tender.  Stir in the cilantro, peas, shallots and garlic chips. Season with salt and pepper.

Heat a large skillet with 1 tablespoon canola oil on high. When hot, add the peppers, onions and garlic and cook until soften 4-5 minutes. Add the cilantro, beans, and seasonings and stir to combine. Remove from the heat and let sit for 10 minutes before folding into the cooked rice.

To serve, divide the rice between plates. Top with shredded beef and braising liquid as a sauce.