Prepare Ingredients: Cut the beef chuck roast into 1.5-inch pieces. Dice the onion, bell pepper, and jalapeños, and mince the garlic.

Brown the Meat: In a skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Season the beef chuck pieces with salt and pepper, then sear them on all sides for 6-8 minutes until browned. Transfer to the crockpot.

Sauté Vegetables: In the same skillet, add the diced onion, bell pepper, and jalapeños. Sauté for 4-5 minutes until softened, then add minced garlic and sauté for an additional 1-2 minutes.

Combine in Crockpot: Add the browned beef and sautéed vegetables to the crockpot and stir gently.

Add Remaining Ingredients: Pour in the crushed tomatoes, diced tomatoes, and tomato paste, followed by the drained beans and Worcestershire sauce. Mix in the remaining spices.

Slow Cook: Pour the beef broth into the crockpot and mix gently. Cover and cook on low for about 8 hours.

Taste and Adjust: Stir the chili after 8 hours, taste it and adjust seasoning with additional salt and pepper as needed.