Begin by cutting the chuck roast into bite-sized cubes and season generously with salt, black pepper, smoked paprika, ground cumin, chili powder, and garlic powder.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned beef cubes and sear for about 3-4 minutes on each side until browned. Transfer to the crockpot.

In the crockpot, add the chopped onion, minced garlic, sliced jalapeños, and both red and green bell peppers. Pour in the diced tomatoes with green chiles, beef broth, and Worcestershire sauce.

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

About 30 minutes before serving, stir in the softened cream cheese until melted, then add shredded cheddar and Monterey Jack cheeses.

Once the cheese has melted, stir in the chopped cilantro and adjust seasoning as desired.

Ladle into bowls and add optional toppings like sour cream, sliced jalapeños, or green onions.