Chipotle Chili with Stew Meat

I threw this one together during the last big snow.  It takes a while, but it's worth it!

1 lb. small red beans
2 1/2-3 lbs round roast, cut into  1" chunks
2T olive oil
1 medium onion
1 large can diced tomatoes
4 cups beef broth
2-3 cloves garlic, crushed
1T cumin powder
1 can chipotles in adobo sauce
Salt to taste

Soak the beans in 6 cups water for 24 hours, drain.  Brown the beef and onion in the olive oil.  Put in a slow cooker, and add the remaining ingredients.  Cook at least 8-10 hours on low.  Allow the flavors to mellow in the refrigerator for another 24 hours.  Serve topped with shredded cheddar or guacamole.

This one is fairly mild, as my sweetie isn't crazy about a lot of heat.  If you prefer a spicier chili, add another can of chipotles, or perhaps some chipotle chile powder.