Add some olive oil to a large skillet and heat over medium. Chop the garlic, onions, and chili peppers and add to skillet once oil is rippling. Cook until fragerent and add ground chuck. Cook until brown.

While the beef is cooking, open the can of beans and strain them. If they are not organic, rinse them otherwise leave and set aside. Once the beef is browned, add the beans, mix and simmer for a few minutes.

In the crockpot, add the tomato sauce and rotell and mix well. Then heat up your cup of beef broth and add all of the dry spices and mix well until you have a nice dark spice broth. Once mixed, add to crock pot and mix the tomato base.

Drain meat and beans and add to crockpot. Heat on high for 2 hours or low for 4-6. Could vary with the crock pot. The meat is all cooked but it needs to cook in the sauce and spice mixture for best results.

Server over rice or plain, add cheese as desired. Best after sitting for a day in the fridge.