1. Fry onion, garlic, and ancho chilies in 2 tbsp. of olive oil until onions are transparent.
2. In a separate pan, brown the meat
3. Transfer onion mixture to the Crux slow cooker
4. Add the diced tomatoes, chili powder, cumin, cinnamon, tomato puree, beef stock, browned meat and mix well
5. Set the slow cooker on low for 6-8 hours
6. After cooking time has elapsed, stir in kidney beans, bell pepper and coriander
7. Let stand for 10 minutes
8. Season with salt and black pepper