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I like to use 80/20 ground beef. You can cut it 50/50 with ground turkey if you like. I like good dark red chili powder, cumin, some minced garlic, black pepper, a bit of onion powder, some yellow mustard, and instead of using a small can of tomato sauce, I use rotel and about a third of a bottle of chili sauce to thicken it up. Add Frank's Hot Sauce if you like a kick. No beans, beans served on the side like black beans or pinto beans. I put diced white onion and cheddar cheese on the top, saltine crackers or fresh biscuits, and dill pickle chips on the side to cleanse the taste buds.
Oh yeah, and a dash of dark beer in the chili is OK too. I like to use a good bock beer like Shiner or Boulevard Bob's 47. Not too much, just a bit. I don't like my chili to be runny.
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