3 cups of dry beans (I use 50/50 mix of black beans and pinto beans)
2 lbs ground beef
1 medium onion
2 large or 3 medium sized jalapeños (alternately you could use 1 habanero instead of the jalapeños)
5 cloves garlic (minced)
3.5 tablespoons chili powder
1 teaspoon ground cumin
1 small can of tomato paste
1 tomato (diced)
Cook the beans in a cooking pot until done and set to the side (I normally soak the beans for 3 hours and then rinse before cooking which shortens the cooking process)
Brown the ground beef in a saucepan with onions and jalapeños
Add garlic, chili powder, cumin, and diced tomato after meat is mostly cooked.
Continue cooking until tomato is cooked down (about 5 minutes) then add tomato paste
Combine ground beef mixture in with the cooked beans and continue cooking until ingredients are sufficiently combed (at least 20 minutes)
Salt to taste
The type of beans you use and amount of hot peppers is a matters of personal taste. I find this combination to be an accurate description of what I consider to be authentic TexMex chili. Some people might want to substitute ground turkey for the sake of health reasons. Rather than that, however, I would advise them to simply switch to Indian food like chicken korma as it uses many of the same spices.