And we make a lot of it, I have a 5 liter cast iron pot that's full to the brim every time. I need to get a bigger pot.
But we start out by chopping onions and garlic (shitloads). Some of the onion goes in from the start and the rest goes in when it's almost done. Sauté onion and garlic in olive oil (or whatever oil you want) Then add fresh chopped celery and tomatoes, black beans (soaked overnight and boiled for an hour) and crushed canned tomatoes and let it start simmering.
In a skillet, sauté more onion, chilis as much as you like (if you can find chipotle peppers you should!), garlic, a pinch of coriander (or a few leaves fresh), a pinch of crushed mustard seeds. Add spices; salt, pepper, chili powder, onion- and garlic powder, a little crushed cumin, oregano, cayenne, a pinched of crushed red pepper corns, paprika powder. Add meat. We use about a kilo for a 5 liter pot. You can throw the meat in before the spices too, but we like to let some spices bloom (lol) in the oil first, especially the cumin, mustard seeds and paprika. Fry it all up and add more spices, especially chili powder. Be liberal.
Then add the meat to the beans, stir it and taste. Then add more chili powder. Add more crushed tomatoes if it's too thick, or just water. Beef broth would be perfect. Better to leave it pretty thick, you can always add water when it's done for desired consistency.
Let it simmer for as long as you can wait, but at least 2 hours I'd say. 3-4 hours for maximum deliciousness (probably more too, but we haven't been able to wait that long ever). Add chopped onions and a little balsamic vinegar.
Shredded cheddar on top and some sour cream. Tortilla chips on the side if you're into that sort of thing.
I'll probably have to add some stuff to the recipe as I remember more.