Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.

Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.

Cook on High for at least 4 hours. Serve in deep bowls.