1.Place beans in medium bowl, cover with water; stand overnight, drain.
2.Heat oil in medium frying pan; cook brown onion and garlic, stirring, until onion is soft. Add spices; cook, stirring, until fragrant. Add beans, undrained tomatoes and paste; bring to the boil.
3.Combine bean mixture, beef and the water in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 8 hours. Coarsely shred beef using two forks. Stir in green onion, coriander and chilli. Serve chilli con carne with steamed rice, if you like.