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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.
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Season the roast pieces with 1 TBS of salt, 2 tsp black pepper, and 1 TBS of the Chili Seasoning.
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Heat the vegetable in a pan.
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Sear the roast pieces until all sides are brown. Do this in batches until all pieces have been seared. Do not crowd the pan.
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Remove the roast.
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In the same pan, add in the onion, bell pepper, and jalapeños.
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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.
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Spray the Crockpot (slow cooker) with nonstick cooking spray.
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Add in the roast with the juices it’s rendered.
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Pour in the sautéed veggies, crushed tomatoes, diced tomatoes, tomato paste, beans, Worcestershire sauce, beef broth, and the rest of the Chili Seasoning.
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Stir well.
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Cover with the lid and slow cook on HIGH for 6-7 hours or on LOW for 10-12 hours.
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Taste and adjust seasoning as desired.
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Serve with toppings of your choice.
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Enjoy!