I prefer chili without beans, but Mrs. B wants beans. I add pintos and black beans, and it's fine. I prefer to use the coarsely-cut beef you can get in Mexican supermarkets that is normally used for carne asada.
Sometimes, I add a bit of unsweetened chocolate into the mix. Sounds awful, but it works really well. The mother of one of my students gave me that tip, and she was right. Apparently, that was commonly done in Tex-Mex cooking in the Valley for generations.