Slow Cook:10 hrs to 12 hrs (low) or 5 to 6 hours (high)
Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5 1/2- or 6-quart slow cooker combine meat, sweet peppers, and onions. Stir in chili beans in gravy, tomatoes, kidney beans, broth, chipotle peppers, garlic salt, cumin, and oregano.
Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours; cool slightly. Spoon off fat.
If desired, serve with Avocado-Tomato Salsa, Cilantro Sour Cream, and/or Hotter-than-Hades Cheese 'n' Nuts and/or lime slices.
Cilantro Sour Cream
In a small bowl combine sour cream, snipped fresh cilantro, and lime juice.
Hotter-than-Hades Cheese 'n' Nuts
In a small bowl combine shredded Monterey Jack cheese or Mexican cheese blend, finely chopped toasted walnuts, and sliced pickled jalapeno chile peppers, chopped.
In a medium bowl combine avocado, seeded, peeled, and chopped; quartered cherry tomatoes; lemon juice or lime juice; and fresh jalapeno chile pepper, seeded and chopped.*