Crock Pot Chili & Beans

1 1/2 cups beef broth

2 (14 1/2 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

2 (7 oz) cans chopped green Chili peppers (I use only one can)

1/3 cup Chili powder (I used 1/2 the amount)

2 teaspoons unsweetened cocoa powder

1 jar chipotle chiles, chopped

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 tablespoons sugar

4 (15 oz) cans pinto or kidney beans (I used only 2 cans)

1-3 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion chopped

1 red bell pepper, chopped

2 lbs beef stew meat, cut into small cubes ( or use minced meat instead)

1/4 cup all purpose flour

1) put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add the beans.

2) Turn crock pot on low.

3) Heat some olive oil in a large skillet. Sauté garlic, onions and green peppers for 4-5 minutes. Add to crock pot.

4) Dredge the beef in the flour and brown in skillet (add more oil if necessary).

5) Add to crock pot and stir well.

6) Cook for 8-10 hours

7) taste check; for acidity if necessary add more sugar. Check if there's enough salt.