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[quote=Anonymous][quote=Anonymous]I have a NM friend who sends me ground chile in the mail faithfully so I never have to buy it.

I don't measure seasonings, but: brown the ground beef (olive oil) and cook the onions, adding minced garlic when I combine onions and meat after draining off some of the grease. 
I'll use a whole onion (large-is) for a pound of meat. 
I soak and cook beans usually but otherwise 2-3 cans but I add seasoning right before adding beans and whatever form of tomatoes (usually a can of crushed whole and a can of diced)
I don't measure seasonings but I add cumin (probably close to a T because I love cumin), oregano (usually Mexican) and I would say at least 1/4 cup of ground chile. Maybe a tsp or 2 of salt, never more than that. 
The diced tomato liquid goes in as well. 
I'll add water or stock (usually veg because I save scraps in the freezer and make it whenever a quart ziplock is full and freeze) as needed. I'll let it start to boil and simmer, no timing but probably at least a half hour, longer if it's too liquid. 
Sometimes I'll add a tablespoon of cocoa powder but not consistently.  
[/quote]

Agree that NM ground chile, cumin, Mexican oregano is a good base; paprika would help too.  You should be sauteeing the spices with your meat for a couple of minutes before adding tomatoes, then cook that combination for a few minutes to blend flavors before adding beans.  1 tsp of salt is far too little for this much chili, especially if you are soaking and cooking your own beans.   Try 2 tsp if using canned beans and start with 3 if using dried ones.  [/quote]

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