Ok, here's my basic chili recipe with variations.

BASIC Chili

1 large can of diced tomatoes (29 oz I think)
1 can of black beans (or use 1-2 cups of some frozen veggie, like green beans or something in the freezer)
1-1.5 pound of meat (I used ground turkey or ground round or chunked up chuck roast or turkey sausage, whatever is on hand)
About 1 Onion -- I often cheat and use dehydrated onion flakes. I like to whip up my chili fast, and cutting onions ain't fast!

Basic Spices
2-3Tbl Chile powder (of course!) The kind I have isn't hot at all, just flavorful. If you skimp on this, your chili will lack that robust chili taste.

2Tbl Unsweetened Cocoa powder (That's right, cocoa powder). Hersheys is fine, but I got some unalkalized stuff at a health food store, supposed to have more flavanoids in it.

1-2tsp of Cumin (I sprinkle this on the meat)

Advanced Spices (One of these... not ALL)
Chipotle in Adobo Sauce (these are WHOLE very hot chili's in sauce). I put mine into a blender and whir them into a paste, freeze them in ice cube trays in SMALL amounts. Then store in a plastic bag. I put 1-3 of them in my chili depending on how hot. 2 is pretty tolerable for me, but I like it hot!, 3 I'd be pushing my luck a bit. I think I got a whole tray full of them out of one tin of chiles.

Red Pepper Flakes (be careful, these suckers are hot!) Start small, you can always add more.

Cayenne Pepper (same as above, but disperses more readily)

Dump the meat into your cooking pan, big enough for all your ingredients. Brown it up. If you use sausage either cut it into mouthsized bits or slide it out of the casing and pretend it is ground round. Add Cumin. After browning dump in the other ingredients and let it come to a simmer. Simmer it for at least 30 minutes. Then stick into a container and put it into the fridge at least overnight. The spices really need time to hang out together and it'll get better and better as time goes by.

NOTES
With experience I can whip this up in less than 10 minutes (plus 30 simmering) or sometimes I do it in the slow cooker, let it go all night. This is probably the best way to make chili if you're using chuck roast chunks, the connective tissues needs lots of cooking to break down and be tender.

I add veggies to increase the bulk of the chili. This is a meal all by itself. I haven't used black soy beans, but you could if you wanted. I use beans because I found they're very filling and don't give me issues with my blood sugar.

Try it with sour cream on top. Its nicely refreshing. Grated cheddar cheese is good too. Or fresh chopped onion. I've also dumped fresh salsa on top too. Love that.

Experiment with the spices. Chili is ALL about spices.