Heat a large skillet over high heat. Sear the beef cubes on all four sides, about 60 seconds per side, until browned. Transfer the seared beef directly into the slow cooker.

Add the diced onion, red bell peppers, carrots, and sliced celery to the slow cooker. Pour in 2 tablespoons Worcestershire sauce, 240 g beef broth, 425.24 g diced tomatoes (with juices), 198.45 g diced green chiles, and 2 tablespoons tomato paste. Stir to combine.

Sprinkle in 1 tablespoon chili powder, 2 teaspoons ground cumin, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon salt Stir to evenly distribute the seasonings.

Cover and cook on low for 8 hours, or until the beef is tender.

About 30 minutes before the chili finishes cooking, remove 1/2 cup of liquid from the slow cooker and place it into a small bowl. Whisk in 2 tablespoons cornstarch until smooth. Pour the slurry back into the slow cooker, stirring to combine. Continue cooking for the remaining 30 minutes to allow the chili to thicken.

Stir in 1 lime juice just before serving

Ladle the chili into bowls and garnish with shredded cheddar cheese, sour cream, and fresh cilantro, if desired.