Place into the slow cooker, turn on low:

• 28 oz - Crushed tomatoes (1 x 28 oz can)
• 32 oz - Black chili beans (2 x 16 oz cans)
• 12 oz - Mild salsa, pick your favorite
• 16 oz - Beef broth
• 1 oz - Dark chocolate
• 1 tbsp - Chili powder
• 1 tbsp - Oregano
• 1 tsp - Cumin, ground
• 1 tsp - Garlic, crushed
• 1 tsp - Pepper, ground
• 1 tsp - Sugar, granulated
• 1 tsp - Brown sugar
• 1/4 tsp - Ancho chile powder
• 1/4 tsp - Chipotle chile powder
• 1/4 tsp - Cayenne pepper powder
• 1 - Bay leaf

Brown, drain, and place into the slow cooker:

• 24 oz - Ground beef

Cook, place into the slow cooker:

• 16 oz - Tenderloin chunks, cooked to medium rare
• 8oz - Chicken breast, shredded, cooked fully (optional)

Note: Make sure the tenderloin gets a minimum of 7 hours in the slow cooker. Will turn into a pot roast texture.

In the last hour or two, place into the slow cooker:

• 8 oz - Tortilla chips, crushed
• 1 1/2 tsp - Chipotle Tabasco sauce (to taste)

Total time: ~10hrs.

Serve with freshly grated Colby, and Monterey Jack cheeses. We like ours over steamed white rice.

Note: The key to steamed white rice is washing the rice before cooking.

In the future, I'll be exploring these ingredients further:

• Pork
• Bison
• Lamb
• Kidney beans
• Adobo sauce
• Whole chipotle peppers
• Medium ale (beer)