I tend to use ground beef thrown in the freezer after we make burgers - we’re not big eaters - but way prefer pork for chili. I like to add chiorizo for flavour (not too much!) or smoked bacon if there’s no chorizo left. Things I put in for the flavour we like: oregano, chili powder I get especially from Toronto since I’m used to that blend, crushed chili, some curry paste, sometimes extra cumin, hot paprika…and always a few squares of dark chocolate (less sweet as possible). Not too much tomato. Always black beans over any other beans. Never salt! Once done, throw on grated cheese and chopped onion. Everyone thinks they make the best chili and I’ve tasted some and winced but basically I believe your own chili is always the best chili, because you make it the way you like it! Now, I used to help make chili in a Mexican restaurant near Whittier, CA, and I know we made it with real red or green chilies and pork stewing meat and onions, never beans of course, and I wish I still knew how.