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Hmm. Not really a recipe, but some basics. All my opinions, yours may differ:
Cubed meat is better than ground. For pork, start with a shoulder. For beef, start with a chuck roast. As you're trimming, remove any large chunks of fat and gross connective tissue, but leave streaks of fat that go through the cubes. I cut the meat into approx 3/4" cubes.
The basic chili spices are garlic, cumin, chili powder, paprika, salt. The only herb used in chili is oregano. How you proportion them is up to you. IMO, the spice mixture should be heated in fat before it gets simmered with the chili.
Lately, I've been using canned chipotles (smoked jalapenos) for heat, along with ground ancho chilis (which are mild) and a semi-hot paprika. I find this combo gives a wonderful full chili flavor without being overwhelmingly hot.
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