There is no set “Sephardic Cholent” or Hamin as each family and each Eda makes something different. Many times we don’t even eat a cholent type food on Shabbat day and we eat roast beef, rice, veggies…heated up or just (hot) mazza such as lahmagine, kibbeh, cigars and salads…You can Sepahrdify your cholent by adding lima beans and chick peas to it and lots of cumin-that mellows out very nicely and gives a nice flavor, in addtion to chilli powder. Add cayene pepper too for a spicy cholent. You can also make Hamin out of meat, potatoes and lots of fresh onions and garlic (we’re not that big on garlic and onion powders) with salt, pepper, cumin and cayenne pepper to make it hot. It’s similar to cholent but no beans. Some people make that meat and potatoe recipe with barley and no beans. My grandother adds rice into a bag and throws it in the hamin to get cooked. Basically, just play around with spices.
On a side note, I wouldn’t brown meat in oil since it has so much fat in it already, I don’t like to add oil to meat.