Slow Roasted Short Rib Chili

For the rub:

• 1 tablespoon brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 2 teaspoons onion powder
• 2 teaspoons garlic salt
• 2 teaspoons ground coriander
• 1-3 teaspoons chili powder more to taste

For the beef:

• 3 pounds boneless beef short ribs or chuck roast cut into 1-inch pieces (or well-marbled chuck roast)
• 2 cups beef broth (divided)

For the chili:

• 1 large yellow onion diced small
• 2 medium red or orange bell peppers diced small
• 4 medium cloves of garlic finely minced
• 1 14½- ounce can fire-roasted tomatoes
• 1 28- ounce-can crushed tomatoes
• 2 15½- ounce cans dark red kidney beans rinsed and well-drained
• 2 15½- ounce Cans Black Beans rinsed and well-drained
• 1 6- ounce can tomato paste
• 1 pepper plus 1 tablespoon of the sauce chipotle in adobo
• 1 teaspoon kosher salt more to taste

For garnish:

• Any or all of the following: pickled red onions (see recipe in the post), or diced white onions, diced, avocado, sour cream, shredded cheese, sliced jalapeño, cilantro leaves, lime wedges, tortilla chips.