Slow Roasted Short Rib Chili

For the rub:

• 1 tablespoon brown sugar
• 1 tablespoon cumin ground
• 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 beef short ribs or well-marbled chuck roast, boneless, or chuck roast, cut into 1-inch pieces
• 2 cups beef broth (divided)

For the chili:

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

For garnish:

• red onions pickled red onions, diced white onions, diced, shredded cheese, sliced jalapeño, cilantro leaves, lime wedges; any or all
• white onions
• avocado
• sour cream
• cheese
• jalapeño
• cilantro
• lime
• tortilla chips