Prep Time: 30 minutes | Total Time: 8 hours 30 minutes | Yield: Serves 12

Ingredients:

• 1 1/2 cups beef broth
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (8 ounce) cans tomato sauce
• 1 large can whole green chili peppers
• 1/3 cup chili powder
• 2 teaspoons unsweetened cocoa powder
• 1 jar chipotle chiles in adobo sauce
• 2 teaspoons ground cumin
• 1 1/2 teaspoons dried oregano, crumbled
• 1 teaspoon fennel seeds
• 1 teaspoon fresh ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon cayenne pepper
• 1 -2 tablespoon sugar
• 4 (15 ounce) cans pinto beans, or whatever kind of beans you have on hand
• 1 -3 tablespoon olive oil
• 2 cloves garlic, minced
• 1 large yellow onions, chopped
• 1 green bell peppers, diced
• 2 lbs beef stew meat, cut into small cubes
• 1/4 cup all-purpose flour

Directions:

1. Put chipotle chilis and whole green chilis in food processor and dice. Set aside.
2. Put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add pinto beans.
3. Turn crock pot on low.
4. Heat some olive oil in a large skillet sauté garlic, onions and green pepper for 4-5 minutes.
5. Add to crock pot.
6. Dredge the beef in the flour and brown in skillet.
7. Add more oil, if necessary
8. Add to slow cooker and stir well.
9. Cook 8 hours.
10. Taste check; for acidity if necessary add more sugar, salt.

Notes: This is spicy and extremely good. Could be frozen, but I always invite people over and they eat it all. Makes a full slow cooker pot.

Recipe Origin:  Adapted from a Food.com recipe.