Crockpot chili

In a 4 quart crockpot, I added:

1 lb. pinto beans, dry and picked through
2 c. water
1 bottle New Belgium 1554
1/2 lg. red onion, diced

After 1.5 hours, I added:

3 c. water
1 can fire-roasted tomtaoes with garlic
1 chipotle pepper in adobo, diced fine
1 Tbsp. chipotle chili powder
1 Tbsp. cumin
1/4 Tbsp. paprika
1 lb. stew meat

After 5 hours, I wanted more meat, so:

1 lb. stew meat, chopped in 1/2" cubes
1/2 Tbsp. chili powder

After 6.5 hours, it didn't smell much like chili, so:

1 6-oz can tomato paste
1/2 Tbsp. chili powder
1/4 tsp. black pepper
1/2 Tbsp. cocoa

The chili ended up cooking for almost 11 hours. I think the early addition of tomatoes made it take longer for the beans to get done. Either way ... I liked it, but it wasn't overly "chili" flavored. Rob seemed indifferent. He ate a bowl, but didn't go back for seconds.

I do think the key for the richness was the tomato paste. I have no idea what seasonings are required to make it taste more like chili. The cocoa did deepen the color, and I could maybe have gotten by with more (since I had a full 4 quarts of chili). Next time, I'm going to follow a recipe for crockpot chili, and we can tweak from there...