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I use to make chili with ground beef but lately I have used ground turkey instead and have had no complaints. My ingredients are garlic,onion,peppers,diced tomatoes and a LARGE can of tomato sauce along with chili powder,red pepper flakes and some beans..sometimes red..sometimes black and sometimes not at all!
I prefer chilis that have a stewlike consistency to ones that are basically a meat paste. Too dry a chili is just a meat sauce, to me. But I don't like it soupy, either.
sometimes i will add carrots and celery to the mix but i will pulverize them in the blender first so they are finely chopped and disapper in the chili. sometimes add corn if it want it mexican style. usuall deglaze the pan with beer or red wine after cooking the beef. if i have any good peppers growing like japs. habs or other chilies they will go in the pot too.
My chili is very tomatoey and runny, with lots of meat and beans. It's the way we like it, although I had never even tasted chili before I started making it.
I'm a bad cheater, I use McCormicks Original mix, but I don't follow the recipe on the package.
I use 2# ground beef
2 pkgs chili mix
28 oz can crushed tomatoes
15 oz can diced tomatoes
2 cans kidney beans, undrained.
To us, its the perfect consistency and the perfect amount of spiciness. I won 3rd in a chili cookoff with it.
...The batch I made last night was essentially a giant pot of bean/veggie soup with a lot of chili powder in it. ...
Add a jar of salsa to spice it up! Don't forget to add a pinch of cumin and some red pepper flakes for heat. I like mine chunky and add diced tomatoes.
Serve over baked potato with cheddar cheese and sour cream.
Thanks for all the replies. This just confirms my hunch. About the only consistency I see is the spices. Mine had black and pinto beans (cooked from scratch), canned chili beans in "hot" sauce, canned diced tomatoes, jarred spaghetti sauce, carrots, celery, green pepper, jalapenos, onion, garlic, cumin, chili powder, cayenne pepper, salt. It was delicious (and vegan, made it for v friends). I think I like this variation, but am going to try a more "meat sauce" version next time.
Thanks for all the replies. This just confirms my hunch. About the only consistency I see is the spices. Mine had black and pinto beans (cooked from scratch), canned chili beans in "hot" sauce, canned diced tomatoes, jarred spaghetti sauce, carrots, celery, green pepper, jalapenos, onion, garlic, cumin, chili powder, cayenne pepper, salt. It was delicious (and vegan, made it for v friends). I think I like this variation, but am going to try a more "meat sauce" version next time.
You can try omitting the spaghetti sauce and the carrots; replace with canned chopped tomatoes and a jar of salsa. If you need more liquid, add tomato sauce, sparingly. I also mix all different types of beans in my chili, too.
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My ingredients are garlic,onion,peppers,diced tomatoes and a LARGE can of tomato sauce along with chili powder,red pepper flakes and some beans..sometimes red..sometimes black and sometimes not at all! 
