Crock Pot Chili

Ingredient:
5 lbs chuck shoulder, trimmed of all fat
peanut oil, lard or bacon fat for browning meat
32 oz beef broth
1 cup chicken stock
16 oz can tomato sauce
6 tbsp, heaping, chili powder
3 tbsp, heaping, sweet paprika
1 tbsp, heaping, cayenne
16 oz spring water
1 tbsp onion powder
1 tbsp garlic powder
1 1/2 tbsp cumin, divided
2 tsp oregano, divided
1/2 can tomato paste
2 jalapenos, cut a slit in the flesh but do not chop
3 bay leaves
1 packet Goya Sazon (cilantro and tomato) (found with other Mexican staples or alongside bouillon)
salt and pepper
1 tbsp butter, softened
1 tbsp flour

Directions:
Trim all fat from the chuck shoulder roast and cube the beef into bite-sized pieces-not too small or they will fall apart during cooking.
Heat oil or fat in a cast iron skillet and brown beef in several batches. Add to crock pot.
Add the beef broth, chicken stock, tomato sauce, chili powder, paprika, cayenne, water, onion powder, garlic powder, 1 tbsp of the cumin, 1 tsp of the oregano, tomato paste, jalapenos, bay leaves and Goya seasoning packet) to the crock pot.
Cook on high for 4 hours.
Taste, add the remaining 1/2 tbsp cumin and 1 tsp oregano, salt and pepper as desired.
Remove peppers and bay leaves.
If chili needs to be thickened mash 1 tbsp butter with 1 tbsp flour, stir into the chili until combined.
Serve with cheese, sour cream, tortilla chips, crackers or cornbread.