Remove ceramic pot from slow cooker and keep it close to stove. Turn slow cooker on high and set timer for 3 hrs.
Heat oil in a large saute pan over medium-high heat. Brown the meat (and optional bacon/sausage) first adding a little of the dry spices to it (I like to leave the meat in small clusters/chunks. Place it in the crock pot and reserve.
In the same pan saute the onions, garlic, tomatoes, cherry pepper, kale and cilantro with a little of the dry spices until most of the liquid has evaporated. Place it in the crock pot and reserve.
Deglaze the saute pan with beef broth, wine, beer, or water. Add tomato paste dissolving it in the deglaze (add more liquid if too dry). Add all the leftover spices to the broth. Cook for about 2 minutes and place it in the slow cooker.
Add all the other ingredients (except for the white beans) and mix well. Transfer ceramic pot to the slow cooker and let it cook for about 2 1/2 hrs then check for taste. Add the white beans (drained) and any salt or spice to taste. Let it cook another hour and tadah...best Chili EVER!!!!