My Chili Recipe

It's a work in progress, but this works really well.

Ingredients

Meat
Each one of these is subject to change depending on what my local grocery store has sliced and cheap.  Today I made it with beef neck bones instead of oxtail. You can make it with stew beef or whatever.
2.5 lbs meat (lean meats work best, lower grades of rib eye, for instance)
1 lb oxtail (bone in)
1/2 lb bacon (bacon ends work really well, so does fatback)
1 tube chorizo

Beans and veggies
Beans are unnecessary, but can be used if you like beany chili.  
2 cans light red kidney beans rinsed and drained
2 cans dark red kidney beans rinsed and drained
1 bell pepper
1 large onion
4 cloves garlic

Tomato stuff
1 can diced tomatoes drained
1 can (8 oz.) tomato sauce

Liquids
2 cans beer
2 T olive oil

Spices
3 T chili powder
6 cubes beef bullion
2 T cumin
2 t paprika
2 t oregano
2 t sugar
1 t cocoa powder (unsweetened)
1/2 t coriander
1 t red pepper flakes
1 t salt

Heat
Change levels according to your own specific needs.  You can use as much or as little of these ingredients or add your favorite hot sauces etc.  This part changes every time I make it
1/2 t Louisiana hot sauce
1 t cayenne pepper
1 t Cholula
2 T San Luis hot sauce

Final thickening
1 t corn meal
1 t flour


Steps
1) Rough cut the bacon (fatback/whatever) and brown in a pot (this pot is the one you'll use for everything) on low heat.
2) Once the bacon is browned, add the oxtail and sear on all sides.
3) Add the 2 cans of beer to the pot with the bacon and oxtail, cover and reduce heat to low
4) Chop the bell pepper, onion, and meat into bite sized chunks. Mince the garlic. Mix these 4 ingredients together and place in the fridge
5) Brown the chorizo in a pan and drain the grease.  Set the chorizo aside
6) After about 30 minutes of cooking (I normally just do steps 4 and 5 and once they're done, it's time to keep going) pour everything from the pot into a bowl and set aside to cool
7) Add the olive oil to the pot and then the meat mixture from the fridge. Pour the salt on the mixture. Keep the heat at low and the cover on, stirring occasionally, until all the meat is browned on all sides and the onions are translucent.
8) While that's browning, mix the spices together in a bowl.  Crumble the beef bullion with your hand
9) Once the meat is brown and the onions are translucent, add the tomato stuff, the spices, the heat, and the chorizo. Stir to mix. Cover and leave heat on low.
10) Take the oxtails out of the bowl it's in and put it in the pot with your chili base
11) Using a tablespoon, spoon off as much of the bacon fat from the remaining liquid and pour the liquid and pork parts (non-skin) into the chili mixture. Increase heat to medium and bring back to a boil.
12) Cover the pot, reduce heat to low, and cook for 1.5 hours
13) Add the beans and cook for .5 hour
14) If you want the chili thicker, mix the final thickening ingredients together in a bowl with some of the chili liquid until you have a paste and stir into the chili.  You can do this as many times as you want, just make sure you give at least 30 minutes between applications.
15) Put into a slow cooker on low for 2 hours.  You don't have to do this, I just like to do this to ensure the meat falls off the bone. 
16) If you didn't spoon off the bacon fat in step 11, you will have chili with a dark covering.  You may end up with this even if you did depending on the fat content of your meat.  This is fat.  You can either stir it into your chili and serve or spoon it off.
17) Pull the meat off the oxtails and remove the bones from the chili.
18) Stir to mix and serve.