Super Thick N' Beefy Chili

• 1 pound dried small red beans
• 8 cups water, divided
• 1 1/2 pounds beef roast, cut into quarters
• 3/4 cup barbeque sauce
• 3 chipotle peppers in adobo sauce - rinsed, seeded, and chopped
• 1/4 cup chopped fresh cilantro, or more to taste
• 2 tablespoons red cooking wine
• 2 cloves garlic, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon beef bouillon powder
• 1/8 teaspoon red pepper flakes
• 5 dashes liquid smoke flavoring

1. Place beans in a large pot and cover with 7 cups water; bring to a boil. Cook beans for 10 minutes. Reduce heat to low, cover pot, and simmer until beans are tender, about 1 1/2 hours; drain.
2. Mix beans, 1 cup water, beef roast, barbeque sauce, chipotle peppers, cilantro, cooking wine, garlic, chili powder, cumin, beef bouillon powder, red pepper flakes, and liquid smoke together in a slow cooker.
3. Cook on High until meat shreds easily when chili is stirred, 5 to 7 hours (or cook on Low for 12 hours). Stir chili to distribute meat before serving.

red beans, water, beef roast, barbeque sauce, peppers, fresh cilantro, red cooking wine, garlic, chili powder, ground cumin, beef bouillon powder, red pepper, liquid smoke flavoring

Taken from www.allrecipes.com/recipe/238390/super-thick-n-beefy-chili/ (may not work)