Prepare all ingredients by cutting the beef chuck roast into 1½-inch pieces and seasoning with salt and black pepper. Dice the onion, bell pepper, jalapeños, and mince the garlic. Drain the beans.

In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Brown the beef chuck pieces for about 4-5 minutes on each side until a rich brown crust forms.

Transfer the browned beef to the crock pot, then add the diced onion, bell pepper, jalapeños, and minced garlic. Pour in the crushed tomatoes, diced tomatoes, tomato paste, drained beans, Worcestershire sauce, and spices. Mix well.

Cover the crock pot and set it to cook on low for 8 hours or on high for 4 hours, allowing the flavors to meld together.

When time is up, remove the lid and stir the chili. Adjust seasonings as necessary before serving.

Ladle the chili into bowls and serve warm, optionally garnished with fresh herbs, cheese, or sour cream.