Boyko, I have learned a lot about sausage making and smoking meat from you on this forum and would like to make a couple of suggestions on making chili. First, if grinding your meat, use a 1/2" or 5/8" plate. If you don't have a plate that large, just cut up your meat in about 3/4" chunks. I cut up one sweet onion and 3 cloves of garlic to add to the meat. I usually use chuck roast or round roast for chili meat as it is the cheapest beef here. I don't use any pork in my chili, but a small amount may be ok. I use equal amounts of chicken broth and tomato sauce for the liquid in my chili, usually 2 cans of low sodium chicken broth and 2 15 oz. cans of tomato sauce. I put everything in a big pot and bring to a boil, add 1 tablespoon of Fiesta Fancy Chili Powder and 1/2 teaspoon of cumin per pound of meat. Turn the burner down to low, cover the pot and simmer for about 3 hours. Do a taste test on the chili and at this point I usually add another 2 tablespoons of chili power and another teaspoon of cumin. Add more or less chili powder and cumin to suit your taste. Let simmer for another hour and the chili is ready.
Boyko, if you PM me your address, I will send you some Fiesta Fancy Chili Powder. It is not hot but is very flavorable.