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Trim fat from meat. Cut meat into 1/2-inch pieces. In a 5-1/2- or 6-quart slow cooker, combine meat, bell peppers and onions. Stir in chili beans in gravy, tomatoes, kidney beans (or pinto beans), beer (or broth), chipotles, garlic salt, cumin and oregano.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours; cool slightly. Spoon off fat.
If desired, serve with avocado, salsa and/or lime slices.