Crock Pot Chili

1. In a large crock pot, pour V-8 juice and Rotel tomatoes. 2. In a strainer, pour kidney beans, pinto beans, and Texas beans together. Rinse with cold water until all the juices are washed from them. Let sit until almost all of the water has drained off and then add to crock pot. 3. Add baked beans and chili magic beans to crock pot and stir. 4. Add BBQ sauce, ketchup, mustard and half of the spices, stir. Turn crockpot on high and let ingredients begin to simmer. 5. In a separate pot, add diced bell peppers, sliced jalapenos, onions and cubed roast. Add crushed garlic and remaining spices to pot and mix. Roast and Veggies should be well coated. 6. Cover and cook on medium heat - boil for about 30 - 45 minutes stirring often. Meat should be brown throughout and veggies soft. Veggies should create enough juice to boil the meat but if not, add 1/2 cup water if necessary. 7. Once meat mixture is done, add to crockpot - do NOT drain. 8. Mix well and simmer for 4 hours on high and 2 hours on low, stirring frequently (if contents begin to settle to the bottom, stir so that they don't burn).