Ok, here goes. I'm kind of a chili purist at heart, but not quite. It's downright plain and simple. I prefer to grill the meat and THEN cut it up and make it into chili. Usually, I accomplish this by having a grilled chuck roast and then using the leftovers for chili. I never measure anything so I can't give exact measurements.
My Chili Recipe
3-5 lb chuck roast (cut in small pieces & trimmed of fat)
one whole onion, Diced
some olive oil (or rendered suet)
Chili powder (about a cup)
cumin (small amount)
Garlic, Crushed, about a clove
CAYENNE PEPPER, TO TASTE
Pinto beans (soaked overnight in cold water and pre-cooked for an hour or two)- ONLY IF YOU MUST !!!
a pinch of sage
Take some olive oil (or render some suet- beef fat) and heat that in a big pot
fry the onions & garlic in the oil until almost clear
add the cut up meat
add water to cover
bring to a rapid boil
reduce heat to simmer
cook for quite a while (usually a day, sometimes two) , until meat starts to get tender
add chili powder, sage, salt, & cumin
cook until meat shreds
add beans (again, ONLY if you MUST!!)
cook until beans are done
Note: you may substitute hamburger, but it's not quite as good
Sometimes, I mix in about a pint and a half of my salsa about an hour before I quit cooking it.