In a small bowl, combine brown sugar, ground cumin, oregano, onion powder, garlic salt, ground coriander, and chili powder. Mix until well blended.

Cut the beef into 1-inch pieces and coat with the spice rub. Let sit for 30 minutes at room temperature, or refrigerate overnight.

Preheat oven to 300°F (150°C). In a Dutch oven, place the beef and pour in beef broth. Heat until boiling.

Cover with a lid and roast for 2 to 2.5 hours, until the beef is fork-tender.

Chop the onion, bell peppers, and garlic. Aim for bite-sized pieces.

Increase the oven temperature to 400°F (204°C), stir in the chopped vegetables. Let rest for 5 minutes.

Add fire-roasted tomatoes, crushed tomatoes, kidney beans, black beans, and remaining beef broth. Mix well.

Cover and return to the oven for an additional 45 minutes.

Let the chili sit for at least 20 minutes before serving. Adjust seasoning as necessary.