I did competitive chili cook-offs for years, both with and without beans. Here's my favorite recipe. Feel free to substitute less spicy ingredients. This version is fairly tame in my book, I like it pretty stout.
1# lean (93%) ground chuck, "chili grind"
1# Jimmy Dean hot breakfast sausage
1 large onion, about 4-5"
3 celery stalks, sliced 1/4" thick
3 poblano peppers, roasted, peeled, and diced to 1/2" or so
1/3 C hot New Mexico chili powder (Chimayo is the best if you can find it) - feel free to add more to suit your taste
1t seasoned salt
1t black pepper
1T cumin
2t Mexican oregano
1t thyme
3 light beers, divided
1 C chicken stock
1 qt canned tomatoes
1/2 cup each dry kidney, pinto, and white beans - or one 15 oz can of each
If using dry beans, wash and pick through them, then soak overnight.
Brown chuck and sausage and remove from pan with slotted spoon, drain on paper towels.
Save about 2T of drippings and saute onions, celery, and poblanos till mostly tender.
Add meat back to pan with all spices and one light beer. Cook down till beer is almost gone. Pour the next beer into the cook and continue the process.
Add canned tomatoes, chicken stock, and either the drained beans or canned beans.
Bring to boil, cover and turn down low for 60-90 minutes. Pour the last beer into the cook.
Check the beans for done-ness. If needed add water. Correct the seasonings as desired.
Serve with grated cheese and fine chopped fresh onions. I like this spooned into fresh homemade corn or flour tortillas, hot off the griddle. If this isn't God's chosen food it has to be close to the top of the list.
