Prep the Ingredients: Cut the beef chuck roast into 1½-inch pieces, dice the onion and bell pepper, and mince the garlic. Rinse the chili beans or red kidney beans.

Brown the Meat: In a skillet over medium-high heat, add vegetable oil. Brown the beef chuck pieces for about 3–4 minutes on each side until golden crusted. Transfer to the crock pot.

Sauté Veggies: In the same skillet, sauté the onion, bell pepper, and jalapeños for about 5 minutes until soft. Add garlic and cook for another minute, then transfer to the crock pot.

Add Remaining Ingredients: Pour crushed tomatoes, drained diced tomatoes, and tomato paste into the crock pot. Add chili beans, Worcestershire sauce, and spices. Stir to combine.

Cook: Cover the crock pot and cook on low for 8 hours or high for 4 hours without lifting the lid.

Taste and Adjust: After cooking, taste and adjust seasoning with salt and pepper if needed. For a thicker chili, leave the lid off for the last 30 minutes.