Soak beans in a pot of water overnight to soften.
Water should cover beans by 2 inches.
Beans will absorb water while soaking.
Drain and rinse; place beans in crock-pot or Dutch oven.
Bring to a boil in 6 cups water.
Turn heat to low and let simmer for 2 hours then drain water.
Brown beef, onion, green pepper, salt, and pepper.
Separate into small pieces.
Drain and set aside.
Stir into crock-pot beef mixture, tomatoes, and remaining spices to taste.
Cover and simmer 1 hour stirring occasionally.
Just before serving, add cheese, sour cream, and plenty of ketchup.
Stir, cover, and heat through, about 30 minutes.
Serve with cornbread.