I posted something about this before, and I don't really have a recipe for it, but...
Get some beef bones, cut as much non-bone stuff off as you can.
Cook the crap out of them for about 4 or 5 hours - low setting (maybe 250)
Boil the crap out of them another few hours, boil it down and strain the stock. Honest-to-goodness, this is what will make the chilli GREAT.

Brown trimmed stew beef in oil, and throw it in the stock with onions, green peppers, chopped tomatoes (I think the Italian plum tomatoes would be your best bet), chilli seasoning (I like to add extra garlic and chilli pepper). Cook the crap out of it.

I'm too disorganized to time anything, so I throw some more veggies in (tomatoes go last) when the previous ones turn to mush. The beef will get shredded, which I like. Adjust seasoning and add salt if you want, but you might find it's salty enough just from the tomatoes.