Begin by cutting your chuck roast into bite-sized cubes. In a large bowl, season the beef cubes generously with salt, black pepper, smoked paprika, ground cumin, chili powder, and garlic powder. Mix well to ensure every piece is coated.

Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the seasoned beef cubes in a single layer. Sear them for about 4-5 minutes, turning occasionally until all sides are beautifully browned.

Once the beef is browned, transfer it to your crockpot. Add the chopped onion, minced garlic, sliced jalapeños, chopped red and green bell peppers, diced tomatoes with green chiles, beef broth, and Worcestershire sauce. Stir everything together until well combined.

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

About 30 minutes before serving, stir the softened cream cheese into the cooking stew, allowing it to dissolve.

After the cream cheese is thoroughly mixed in, stir in the shredded cheddar and Monterey Jack cheeses until melted.

Stir in the freshly chopped cilantro before serving. Adjust the seasoning to preference.

Ladle the stew into bowls and garnish with optional toppings such as sour cream, sliced jalapeños, or chopped green onions.