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Message: <blockquote data-quote="buzzard" data-source="post: 1194019" data-attributes="member: 3003">Owing to the fact that I don't really use recipes (I judge things by taste and appearance as I progress through the cooking), I'm not sure how useful I can be. However I can probably guess on things. Use a cheap roast of beef or pork and cut it into small cubes. Saute this in cooking oil with minced onions and bell peppers on medium heat. Use about 1 medium onion and 1/2 pepper per pound of meat. If you have access to green chile, add this in in a liberal fashion-match the bell pepper (if you don't have access to it, well you have my sympathy). Once the meat is brown and the onions are translucent add some minced garlic (to taste, I put in tons, but use your discretion). Saute for another minute or two. Drain the excess fat (which is also a matter of taste, sometimes I just dump it all in, it does contribute to flavor) and dump it into a crock pot. To this add a selection of canned beans which toot your horn (har har). I tend to use a mix of light kidney beans, dark kidney beans, black beans and great northern beans. Obviously, I like variety in my beans. Add a can of stewed tomatoes per pound of meat. Add black pepper, salt (koscher is better, but no need to be snooty), cumin, cayenne powder and chili powder. All of these really are a matter of taste. Chili powder contains the afforementioned spices so the addition of those is really just to make the spicing suit you rather than McCormick (or whomever made the chili powder). Add some water to make sure it is all just covered. Put the crock pot on low and leave for work (or spend a good six hours staring at the pot if you like, whatever floats your boat). If you didn't use green chile (the HORROR!!!), you can add some chopped jalapenos to make it a bit more lively when filling the crock pot.  This is pretty much what I do, and it is well received. buzzard</blockquote>

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