Slow-Cooker Chipotle Beef Chili

In large colander, drain beans. Rinse well and drain again. Remove 2 chiles from can of chipotle chiles in adobo and finely chop. Place in large bowl with 2 teaspoons adobo. Reserve another 4 teaspoons adobo for cooked chili, and reserve remaining chiles and adobo for another use. To large bowl with chiles and adobo, add tomatoes, onions, peppers, and garlic; mix well. In another large bowl, combine beef, cumin, oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. In each of two 7-quart slow-cooker bowls, spread a generous layer of tomato mixture. Divide beef, then beans, between slow-cooker bowls and top with remaining tomato mixture. Cover slow cookers with lids and cook as manufacturer directs on high setting 6 hours. Using slotted spoon, transfer solids to large serving bowl. Transfer cooking liquid from slow-cooker bowls to 8-cup liquid measuring cup. Remove and discard fat. Pour off and discard all but 4 cups cooking liquid. Stir reserved adobo into cooking liquid in cup; pour over chili in bowl and stir to combine. Serve with Monterey Jack, sour cream, cilantro, and limes on the side.