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Cook the bacon until crispy. Drain, chop, and set aside.
Place the beans in a colander, rinse well, and remove any stones or shriveled beans.
Pour the beans into a large slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder; stir to combine. Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours) or until almost done.
Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time on LOW will likely be between 9 to 11 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in ½ teaspoon of salt at a time, tasting before adding more).