Prior to the French and Spanish arriving in Mexico
Mexican cooking may have developed from clay pots and heated flat rocks. The first tortilla could have been cooked on a flat rock.
Either way a good cast iron grill makes a wonderful way to cook a tortilla. Using a Dutch oven or pots made from cast iron work great on slow cooked chili. Pinto beans should be cooked slowly also. When they are well done you can mash them and have re-fried beans.
Chili con carne means pepper with meat. So any meat cooked down with peppers or dried hot chili pepper ground into a power would be the real thing. But over the years two more Mexican staples beans and tomatoes have been added.
Some people think that beans are part of a good chili this is not true. But if you would like the beans in your chili (by the way I do) Just cook the beans separate and let those that like them this way add them to their chili. This way you get the amount you like.
Now comes the question what kind of meat should it be cut into small chunks or ground I like it either way or a mixture of venison or beef may be pork all are great. I have a recipe below and it calls for beef and pork.
A good cast iron pot or Dutch oven made from cast iron is the way to go I believe it gives a better taste to the chili.
Remember this is just a guide change it any way you like.
2 ponds of beef trimmed and cubed
1 pound of fresh pork trimmed and cubed
6 slices of bacon
1 can tomato sauce (12 oz size)
1 large onion chopped
4 cloves garlic
2 jalapeno pepper seeded and minced
2 tablespoons chili power
1 teaspoon salt
½ teaspoon cumin
½ teaspoon powered oregano
2 cups beef broth
Fry the bacon In the Dutch oven until crisp let cool crumble in the bacon grease brown beef and pork with onion and garlic add beef broth chili power jalapeno pepper salt cumin power and oregano stir in the tomato sauce.
Bring to a boil reduce heat to very low cover the oven and cook 4 to 5 hours add water as needed just remember this needs to be thick. Serve