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For a great chili, there is a surprising ingredient that can be used to flavor it up: curry

ingredients:
! onion chopped
9 jalapenos deseed them based on how spicy you want the chili. i typically deseed 4-5 and leave them in large 1cm by 1cm chunks, and chop the rest with the seeds and membrane. The spice drom the peppers comes from the seeds and membrane. Also, while shopping for the peppers, not that the pointier the tip, the spicier the pepper.

1.5 lbs ground beef
1.5 lbs stew meat (substitute venison if you can find it)
1 head of garlic chopped.
3 lbs of roma tomatoes halved
1 can of kidney beans (drained)
1 can pinto beans (drained) note:choose beans with low sugar content.
6 tbs cumin
6 tbs chili powder
6 tbs yellow curry
bottle of Mexican beer (i like pacifico)
salt
cilantro, avocado and cheese can be used as garnish

method:
saute onion until glassy. add jalapeno, and saute a couple more minutes. add garlic and saute for 1 min (careful garlic burns). Add meat and brown. add cumin, chili powder and curry, beer, tomatoes, and water. The amount of water will depend on the size of the pot. The water will boil off as the tomatoes break down. you want to add enough to cover everything, but not too much so that the chili is watery. the tomatoes will release water as well. cook until tomatoes break down (2-4 hours) add beans and additional cumin chili powder and curry if necessary. the color should be a deep red.
serve with garnishes, and rice if desired

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