Sear the meat then add the onions and saute until they are clear, add the garlic and cook it out then add the chili powders and cook until fragrant. Add beer/beef/tomato sauce stock and bring to a simmer. Cook until the meat is tender. Thicken with a masa flour slurry if you like thick chili. Serve over beans if desired(or *gasp* add beans to the pot).
That is your basic TX red if you leave out the tomato, I happen to like a little tomato in my chili so I add it. There is no set recipe and it is whatever your taste likes!
Lucci, what style of chili are you looking for; more traditional like Mary's, something thick made with beans, or the type of chili popular in the upper Midwest, that's more like a soup?
As Mary said, there are numerous threads here on Chili and at least a couple of recipes on the main site. Take a look at those and if you don't see what you are looking for, let us know and we'd be happy to help...with a little more direction of what you are looking for.