Well I don't have an actual recipe but I"ll try. I start with 2 cups of dry pintos and 8 cups of water. Add a t. of salt, 1/2 t. of pepper , 1 t. chopped garlic and about 1/2 t. dried onion. I add something for fat and flavor, like a slice of bacon or ham, or even a drizzle of olive oil is good. Put the lid on and cook on low for about 6 hours. The beans should be soft and the broth flavorful.
At that point you are ready to add the chili. Brown about 1 lb of lean ground beef in a skillet. Drain any fat. Add 1 t. chopped garlic, 1/2 chopped onion, 1 t. garlic salt, 1 t. cumin and a can of tomato sauce or tomato puree. Then add your chili powder. Depending on how hot and how spicy you like it. I usually use several tablespoons. I recommend adding one at a time until you think it's there. Then add your chili mixture to the large pot with the beans in it. Stir and boil for 10 minutes and then reduce heat and simmer for about an hour without the lid. You want the broth to thicken just a bit unless it's already thick. if so leave the lid on. Add more salt and pepper to taste.
These are rough amounts of the spices I use, since I don't measure.