In a large skillet over medium-high heat, add a splash of vegetable oil and heat until shimmering. Carefully add your beef chuck pieces to the pan, browning them for about 4-5 minutes on each side until they develop a rich, golden crust.

Once the beef is browned, remove it from the skillet and add diced onions, bell peppers, jalapeños, and minced garlic to the same skillet. Sauté these vegetables for 4-5 minutes, until they soften and become fragrant.

Transfer the browned beef and sautéed vegetables into your crock pot. Pour in crushed tomatoes and diced tomatoes, along with tomato paste and drained chili beans. Add Worcestershire sauce, ancho chili powder, brown sugar, and all your spices. Lastly, pour in beef broth and stir until evenly combined.

Secure the lid on your crock pot, setting it to low heat for about 8 hours or high heat for approximately 4 hours.

Once the cooking time is up, carefully open the lid and taste your chili. Adjust with additional salt and pepper as needed.

Ladle your hearty Crock Pot Beef Chuck Chili into serving bowls while hot, and top with cheese, sour cream, or cilantro. Serve with cornbread or tortilla chips.