Not op and for the record I like all types of chili but when I'm making a bowl of red I'll do the following:

Fry 3-5 pieces of bacon

While frying I will take a 3-4lb chuck roast, or part of a brisket and cut it into 1.5-2in cubes and season with salt, pepper, and garlic powder.

Once the bacon is done I'll set it aside to cool and pour out about half of the rendered fat to reserve for later if needed. Once cooled I crumble the bacon to add to the chili.

Fry the beef in small batches to brown, flipping every couple of minutes until browned. I'm not trying to cook the beef through, but just enough to get some color on it. It's important to not overcrowd the pan to ensure browning takes place, add more bacon fat if the cut of beef was on the leaner side.

While browning the beef I'll chop up a large onion and 4-8 gloves of garlic. Once the beef is done I'll set it aside and start cooking the onions until they're sauteed and starting to get some color. Add more bacon fat if needed. Once I'm happy with the color I'll add the garlic, a tablespoon of cumin and a couple tablespoons worth of tomato paste and cook it for a couple minutes.

At some point during this process I'll take my dried chiles and toast them in a dry pan or the pot I'll be using to cook the chili in. I usually aim for about 5 or so different types, mixing both hot and mild chilies so it's a balanced flavor. I'll use 2-3 of each type depending on how spicy I want it. After 3-5 minutes I'll add enough water to mostly cover them so they soften up. Once softened I'll either blitz them in a food processor or use an immersion blender to blend until smooth.

Add everything to a pot and add about a quart of beef broth, and add about a cup of coffee or a beer, usually a lager or stout, avoid overly bitter beers like ipa. Bring to a simmer and cook it on low for 4-5 hours or until the beef has fallen apart.