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Rinse beans; place in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.
Meanwhile, heat oil in a large skillet over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotles, adobo sauce, oregano and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.
Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours. Top individual servings with bell pepper and cilantro.