So, there is a method to this madness, and, once made, you'll see why its worth the 18 bucks.
I like doing things the full prep method but for the sake of getting things done faster - I've decided to dumb this down - Soaking beans is important.. Using fresh beans is much better. Beans double in size, sometimes.
Ingredients
One pound Hamburger / Ground Lean Beef. (skillet friend, broken up and drained.
One Pound Bison/Venison (skillet fried and broken up, drained)
One Pound slab of roast beef (Dice in cubes 1/2in or 5/16in.)
1/2 LB Pork chuck ( To add consistency changes that are desirable )
2 Pork chops (Used from the fridge? Leftovers? Fresh? Buttered Porkchops? Cubed or chopped into squares)
Dried Beef Jerky - (pick your favorite, cut into cubes)
1 can or 2 cups black beans.
1 can or 2 cups large kidney beans
1 can or 2 cups Small Kidney beans
1 can Rotel*HOT (Drained) or 2 cups Pico De Gallo
Pick a hot sauce. ANY hot sauce in a bottle that squirts, they are usually red colored, sometimes a green or brown. Add 3 table spoons of it. Stir once and cover.
Feeds 6-8 depending on how big the bowls and beans really are.