Slow Cooked Chili (hot)

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From:	Laura Kellar Fullton 

2 cups black beans (pintos, kidney beans or what-have-you)
1 medium onion coarsely chopped
1-2 garlic cloves minced
1-2 carrots thinly sliced (and cut into half-moons if desired)
1 small green pepper chopped
1 jalopeno pepper minced
5-6 dried red hot peppers (asian variety)
1-2 tblsp. chili (or to taste)
1-2 tsp. cumin
1-2 tsp. coriander
3-4 cloves
~24 oz. tomato juice or V-8

Soak beans for 8 hours or overnight. Dump beans and remaining 10
ingredients into slow cooker. Add enough tomato juice to fill cooker and
give chili desired consistency. Cook for 1 hour on high and 9-10 hours
on low.