Picadillo with Chipotle Refried Beans

So I love picadillo but it has never had enough kick to it so I added some jalapeno and it turned out well, just enough kick to make it not overly spicy.

Whats in it, The Picadillo:
3 lbs ground beef: 2 lbs 90/10, 1 lb 80/20
3 Tbsp Oregano
1 Tbsp Cumin
7 garlic cloves minced
3 sweet onion carmelized
3 green bell peppers cut into 1/2 inch pieces
1 small can tomato paste
6 cups canned tomato: 3 cups regular rotel brand tomatoes, 3 cups unseasoned diced tomatoes
2 bay leaves
1 can green olives
1/4 cup red wine vinegar
1/2 tbsp capers
1/2 tbsp coriander seed ground
2 tsp sazon tropical
4 chopped jalapeño peppers
Sea salt to taste

Refried beans:
1 lb pinto beans
2 tsp sazon tropical
4 chipotle peppers in adobo sauce, rinsed of extra sauce, diced
2 tsp black pepper
1 large sweet onion diced
2 garlic cloves minced
Sea salt to taste

Steps to cook it, The picadillo:
1. Mix all ingredients together and let simmer for 3.5 hours or until beef is done all the way. The longer you can cook this the better the flavor. But do not overcook the meat.

Refried beans:
Make sure you soak your beans over night, rinse them well before cooking.

1. Place the onion, rinsed beans,chopped chipotle peppers, garlic, sazon tropical, tsp black pepper into a slow cooker. Pour in water to cover the beans and stir to combine. You want about enough water in the slow cooker so that when the beans are cooked there is still about an inch of liquid on the top. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.

2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Serve with white or yellow rice. Garnish with cilantro and crumbling cheese for the beans.