1 Medium Onion, large dice
1 Medium bell pepper, large dice
4 Cloves garlic, crushed and chopped
1 1/2lbs meat. I usually use lean ground beef
2 Guajillo peppers, or whatever dried chili you prefer, left whole or split and seeded as you prefer(# is to taste, you can add more depending on preference or size)
1 Large can crushed tomatoes
1 Normal size can Rotel Tomatoes (heat level to your preference)
Water, stock, beer, or some combination thereof to rinse out both those cans
1 1/4 teaspoon cumin
1 1/2 teaspoon oregano
2 teaspoons paprika
1 large or two small bay leaves
Cayenne pepper to taste
1 can beans of choice, if you so prefer, rinsed. I like small black beans when I feel so inclined to add beans.
Salt and pepper to taste
Heat a dutch oven and add a little oil, brown the beef well and then add the onions, garlic, and bell pepper. Continue cooking while stirring frequently until the onions start to become translucent.
When the onions have gotten to the right point move the meat to the sides of the dutch oven in a well shape so you get a hot spot in the middle of the oven. Add your dry spices (cumin, oregano, paprika, and cayenne) to the hot spot and toast them briefly, stirring for probably about 30 seconds. When you can smell them, they're toasted. Stir them into the meat and onions to coat the meat and to stop the spices from burning.
Add the crushed and rotel tomatoes, whatever liquid you've decided to use, and the guajillo peppers and bay leaves to the dutch oven and season with salt and pepper. Keep in mind it'll be reducing, so don't add to much salt.
Cook for 2-3 hours at a light simmer, adding a little water as needed to keep it from over reducing. If you have to add water, make sure you cook for at least 15 minutes to allow everything to blend and avoid a watered down flavor. If you are adding beans toss them in with 30-45 minutes to go.
I like to cut the heat and let it sit for at least 20 minutes before serving. Serve with what? I like sour cream and oyster crackers. Little cheese if I'm in the mood.
Reheat leftovers the next morning and serve with a fried egg or two on top.