Buy a big, lean chuck roast. Brown it on all sides in a big cast iron kettle over medium-high flame, holding it with tongs to make sure that no red meat remains showing. This seals in all the juices. Coarsley chop a big yellow onion, a handful of mild chili or other sweet peppers, and toss in the grease to slightly brown the veggies and smother the roast. Do not scorch. Add enough water to barely cover the roast, add a handful of herbs ( I like to make a bouquet of rosemary, marjoram, or thyme and just lay it along side the roast, then remove the stems in a bunch when it's cooked). Baby garlic, green onions, baby carrots, all make for extra flavour in the broth. Cover, reduce heat to simmer for 4 hours, then add a large can of unseasoned pinto beans (we use Bush's brand) and a dash of comino, cover and cook another hour, stirring once or twice to prevent scorching. It's not ready until the meat absolutely falls apart and you can eat it with a spoon. Turn off heat and let set, covered, for another 15-20 minutes before serving. It's even tastier tomorrow! We cooked a huge pot full last Saturday, enough to last us all thru Christmas.