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1. Trim fat from meat. Cut meat into 3/4-inch chunks. In a large skillet heat oil. Brown beef, half at a time, in hot oil. Drain fat.
2. In a 3-1/2- or 4-quart electric crockery cooker combine undrained tomatoes, broth, onion, jalapeno peppers, the 2 cloves garlic, chili powder, brown sugar, oregano, cumin, and black pepper. Stir in browned beef pieces.
3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
4. Meanwhile, in a bowl combine pinto beans, black beans, lime peel, lime juice, salad oil, and garlic. Toss to mix. Serve chili in bowls with beans on the side or stir them into chili and top with a dollop of sour cream; garnish with fresh cilantro or parsley and tortilla chips. Makes 6 servings.