South American Meat Stew

I remember seeing something similar to this cooked somewhere before, but for the life of me I could never remember all the meaty ingredients..  All I knew was that it had meat.  Lots of meat.  There may have been lamb.  There may have been pork.  It looked good and I wanted to attempt it, so here it is.  This is my version of an Argentinian meat stew, with a few veggies just to balance it all out. 

1lb Andoullie Sausage
1lb Steak Tips
1lb Chicken Tenderloins
7 Pork Spare Ribs, bone in
28oz Crushed Tomato
12 oz Black Beans
1/2 cup water
1 medium sweet onion
1 medium yellow pepper
8 oz diced green chiles
1 tsp of the following:
salt
cumin
black pepper
paprika
minced garlic

1/2 tsp cinnamon
1/2 cocoa powder

Brown the steak tips and chicken in a pan (they don't have to be fully cooked). Remove the from the heat and dice into cube sized pieces.  Now you can cook this 2 ways: in the crock pot or on the stove top.  If you enjoy wasting energy, use the stove top, but I prefer the crock pot.  Place the tomato, water and black beans into the pot.  Place the ribs (uncooked) on top of the tomato and beans.  Add the onion, chiles and yellow peppers next and then top with the steak, sausage and chicken.  Add all the spices and give it a stir. Set it for low and let it melt together for the next 6 hours.  That's it.  Very simple.  Can be served with rice or warmed corn/flour tortillas for getting all that tasty broth up.