My dad's pork chili: Cube up the meat and sear it good in a bit of oil. Take the meat out of the pan and set aside. Cook some onion and garlic in the same pan. Or use powdered onion and garlic. Throw it all in the pan with some crushed tomatoes. Rinse the cans with extra water because you want it to cook down. Minimal spices - oregano, chili powder, jalepenos if you want spice. Salt and pepper. Add the seared meat back in. The secret is the cook. Get a rolling boil going and then reduce the heat and just let it simmer for a few hours. Thats the magic. The sauce turns into a gravy, the meat becomes melt in your mouth chunks. A tortilla spread with refried beans, a scoop of pork chunks, and cheese, rolled up and covered with the sauce and a few more chunks of meat and some cheese. Nuked for 30 seconds. Simply magical...