Slow and low cooking melds the flavors together and enhances the medley of ingredients, over a few hours.
In an olive oiled stock pot, sauté 2 chopped medium onions, and a handful of chopped garlic cloves. After the onions are browned, add 5 chopped medium tomatoes, and simmer for about 30 minutes, stir occasionally.
Add beef stock to the stock pot with spices; let simmer on low heat for at least an hour or two, stir occasionally. (Reserve salt till after beans are cooked if using fresh beans)
Break beef into small pieces and add to the stock pot, and let simmer for about 45 minutes, stir occasionally.
Then add 1 large can of rinsed kidney beans, and simmer for an additional 45 minutes, stir occasionally. While simmering; chop a few scallions, shred some jack cheese, and put some of your favorite taco chips into separate bowls for toppings.
Add beans to pot, and simmer for an additional 45 minutes, stir occasionally.
While simmering prepare you toppings; chop a few scallions, shred some cheese, and put some of your favorite tortilla chips, sour cream and pico de gallo into super bowls for toppings.