Is it chili? Is it pot roast?

In an effort to come up with something original, I tried to impart more flavor into my chili by slow cooking chuck roast in beef stock (with some goodies like dried peppers, etc.), similar to a pot roast (and then cooking down the braising juices into a concentrated gravy to reintroduce to the chili). Also used mirepoix instead of just onions (cooked in pancetta), smoked paprika, chipotle peppers in adobo, and dark Rogue beer.