From my wife. My comments in bold.:

Well - key to the Chili is to use real chimayo chile powder. Also - the crock pot helps to cook it slow so the flavors are blended.

Brown 3 pounds of Ground Beef. Use the type with fat so you get a better taste - then drain off the fat and set aside. (Note: we currently don't have a dog)
Saute the following in the pan:
2 cups chopped onion
1 red bell pepper (chopped)
1 yellow bell pepper (chopped)
1/2 head of chopped garlic
Combine with the beef in a large crock pot or dutch oven.

Drain 3 cans of beans - use whatever you prefer (black, pinto, kidney etc) and add to the pot. (Note : A combo of beans is nice)

Add:
1/2 to 3/4 cup Chimayo ground Chile powder (heat can very with this so know your powder).
2 Tablespoons ground cumin
2 Tablespoons Mexican oregano
1/2 disk of Iberra chocolate
1-2 teaspoons ground cinnamon
1-2 Tablespoons brown sugar
2 teaspoons worchestershire sauce
1 cup red wine (zinfandel that you are drinking while making this is good)
1/2 cup red wine vinegar
2 huge cans of chopped tomatos
1 6 oz can of tomato paste

Slow cook 6 to 8 hrs.

White corn bread baked in a cast iron pan works best as a compliment. Actually, white corn bread is just really good anytime. Toppings for the chili can include sour cream, cilantro, shredded sharp cheddar cheese, diced avocados, and Fritos. With this chili, which has a wonderful hot sweetness, a couple of good Belgian beers is indicated. Or finish off the Zinfandel, if there's any left. Oh, and the choice of meat is critical. If you try to be healthy and use super lean, low fat ground beef, there isn't enough fat to absorb the flavors effectively. If you want to try to make this as a healthy dish, use ground buffalo meat instead of beef. Even after the slow cooking, the chili is always better the next day, when the flavors have had additional time to mellow.