4 pounds of meat, cubed, not ground. I use 2xbeef, 1xpork, 1xlamb. If lamb is too expensive, make that 2xbeef and 2xpork. Cut the meat into bite-sized bits.
Kidney beans, black beans and pinto beans. I use two cans of each, include the liquid in the cans.
1 big can of cubed tomatoes. drain this first.
1 onion, cut into 1/4's
Garlic to taste (I love garlic so I sue a lot of it.
Seasoning depends on my mood, but usually chipolte pepper, cayenne and paprika. If I can swing whole peppers, I cut them into bite-sized bits while remove the seeds and white fibre inside them.
A good bottle of beer, I prefer an IPA, you do what you like.
Throw all of this into a crockpot with the meat on the bottom. Set it to high. In an hour, taste test the chili. Season very lightly and add some salt to taste, then set the temp to low. The longer you cook this, the better it all mixes together, but I find that 3-4 hours at low works great. And it makes the house smell awesome. If the chili is still to soupy an hour before you want to eat, take about 1/2 of a potato (about 1/4 a cup tops) and cube it to about 1cm on a side. Dump that into the chili and stir until the cubes are all throughout the chili. These will dissolve for the most part and thicken the dish.
Serve with cheese, sour cream and the hot sauce of your choice.