In a small bowl, combine brown sugar, ground cumin, oregano, onion powder, garlic salt, ground coriander, and chili powder to create a flavorful rub.

Cut the boneless beef short ribs or chuck roast into 1-inch pieces and toss with the spice rub.

Preheat your oven to 300°F (150°C). In a large Dutch oven, place the meat pieces and pour in 1 cup of beef broth.

Cover the Dutch oven with a lid and transfer it to the oven. Roast for 2 to 2.5 hours until fork-tender.

After roasting, increase the oven temperature to 400°F (200°C), remove the lid, add the diced yellow onion, bell peppers, and minced garlic, and let sit for 5 minutes.

Add the fire-roasted tomatoes, crushed tomatoes, dark red kidney beans, black beans, tomato paste, chipotle in adobo, and remaining beef broth to the pot.

Cover again and roast for an additional 45 minutes.

Remove from the oven and let it sit covered for at least 20 minutes before serving.