I use the following recipe as a guideline. It is a little different every time depending on what peppers I have on hand. I adjust the heat to suit our taste and we prefer it on the more brothy side rather than really thick.

I usually serve it topped with cheese and homemade salsa with homemade flour tortillas on the side.

Home Cookin Chapter: Recipes From Thibeault's Table

Chili - Tex- Mex Seven Pepper Chili
===================================

3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapenos, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans

or canned.
. . Brown meat in fat until no longer pink. Add onions and and celery and
cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different
chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and
set
aside to steep. Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and
simmer
least 2 hours. If using dried beans add them now. Stir occasionally to
keep it from
sticking. If the meat you have used is lean, you will probably have no
fat
to skim off, but if there is fat floating on the top, skim. Once the
chili
has cooled, you can remove any congealed fat. This keeps well and
freezes well.

Source: Tex-Mex Cookbook

For me, the key to making good chili with beef is to let the beef get fork tender in the tomato and liquids. Then I add canned beans and dry spices. I serve it the southern way and add cheese and fritos just before serving. I've won many a chili contest with my ridiculously easy recipe. The tender beef makes all the difference in the world.

I agree. Anything but ground beef. You can even use a ground beef recipe. Just substitute chunks of beef and cook long enough to tenderize the meat.
We have a recipe that we love that calls for smoked sausage, ground beef, and bacon. We substitute chunks of stew meat for the ground beef and use black beans instead of the kidney and pinto beans the recipe calls for. It also used red wine.
If it sounds like something you might like, I will post the recipe.

I don't use a recipe for chili, normally. It's one of those "seat of the pants" kind of meals!

I am surprised no one has posted Karen's chili recipe, tho. I really like it, but have to cut back a bit on the chili powders for Tim's sake and I also like to add beans.
The beef does get very tender in this recipe.

Beef Chili with Ancho, Mole, and Cumin
(Posted by Riverrat)
8 servings.

Chili:
1 tablespoon cumin seeds
4 bacon slices, chopped
1 4-pound boneless chuck roast, trimmed, cut into 1/2- to 3/4-inch cubes
1 large onion, chopped (about 2 cups)
4 (or more) large garlic cloves, chopped
3 1/2 cups (or more) beef broth, divided
1/4 cup pure ancho chili powder
1/4 cup Texas-style chili powder blend (such as Gebhardt)
1 tablespoon mole paste
2 teaspoons (or more) salt
2 teaspoons apple cider vinegar
1 1/2teaspoons dried oregano, crumbled
1 to 2 tablespoons masa (corn tortilla mix)
1/4 teaspoon cayenne pepper (optional)

Garnishes:
Warm, freshly cooked or drained canned black beans
Chopped white, red, and/or green onions
Grated cheddar cheese, Monterey Jack cheese, or queso fresco
Sliced fresh or pickled jalapeño chiles
Sour cream
Tortilla chips or oyster crackers

Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle.
Sauté bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl.

Sprinkle beef with salt and pepper. Working in 4 batches, sauté beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon.

Add onion and garlic to pot. Sauté until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.)

Set out garnishes as desired. Ladle chili into bowls and serve.
 Bon Appétit, February 2009