Step 1

In a small bowl, mix the ancho chili powder, brown sugar, onion powder, garlic powder, Italian seasoning, cumin, and allspice together to make the Chili Seasoning. Set aside.

Step 2

Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.

Step 3

Heat the vegetable in a pan.

Step 4

Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.

Step 5

Remove the roast.

Step 6

In the same pan, add in the onion, bell pepper, and jalapeños.

Step 7

Sauté until the veggies take on some color and the fond (brown bits at the bottom of the pan) have lifted and combined with the veggies.

Step 8

Spray the Crockpot (slow cooker) with nonstick cooking spray.

Step 9

Add in the roast with the juices it’s rendered.

Step 10

Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.

Step 11

Stir well.

Step 12

Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.

Step 13

Taste and adjust seasoning as desired.

Step 14

Serve with toppings of your choice.

Step 15

Enjoy!