In a heavy large seasoned pot, brown meat in small amount of extra virgin olive oil. Add onions, garlic and green peppers all together, stirring frequently. Meat should be light brown in color, and onions transparent.
Add all spices at once, as well as seasonings, stirring well.
Add crushed tomatoes, tomato sauces, enchilada sauces, and beef broth, stir well, and be careful not to bruise the sauce.
Cover and simmer on low heat for 1 1/2 hours. Add 2 cups water, brown sugar, vinegar, and tabasco sauce. Stirring occasionally.
Cook uncovered 1 hour longer, stirring frequently. Skim off accumulated fat. If beans are desired, add beans and juice to pot during last 30 minutes of cooking.
Serve hot in bowls with your choice of toppings. May be frozen for later use.