Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Season the 2 pounds of beef chuck roast cubes with salt and black pepper, then sear them in batches for about 3–4 minutes. Transfer the beef to your crockpot.

In the same skillet, add the chopped onion and minced garlic, cooking for about 3–5 minutes until soft. Pour this mixture into the crockpot over the seared beef.

Add 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of dried oregano, and ¼ teaspoon of cayenne pepper to the skillet. Cook the spices for about 1 minute. Transfer the spiced mixture to the crockpot.

Pour in 14 ounces of enchilada sauce, 4 cups of beef broth, diced green chiles, and 2 tablespoons of tomato paste into the crockpot. Stir to combine all ingredients.

Introduce 15 ounces each of drained kidney beans and pinto beans into the crockpot. Gently stir to combine.

Cover the crockpot and cook on low for 7 to 8 hours or on high for about 4 hours.

In the final moments of cooking, mix 2 teaspoons of cornstarch with 2 tablespoons of water to create a slurry. Stir this into your chili and cook on high for an additional 15 minutes.