Cut the chuck roast into large cubes and season with salt, pepper, smoked paprika, cumin, chili powder, and garlic powder. Let sit.

Heat olive oil in a skillet over medium-high heat. Sear the beef cubes until browned on all sides for about 3-4 minutes.

Transfer the browned beef to the Crockpot, add onion, garlic, jalapeños, bell peppers, diced tomatoes, beef broth, and Worcestershire sauce. Stir well.

Cover and cook on Low for 8 hours or High for 4-5 hours until beef is fork-tender.

30 minutes before serving, stir in softened cream cheese until melted. Add cheddar and Monterey Jack cheeses and stir until creamy.

Fold in chopped cilantro, taste, adjust seasoning if necessary, then cook uncovered briefly to meld flavors.

Serve in bowls with optional toppings like sour cream and sliced jalapeños. Enjoy!