Red Chili also known as Chili Con Carne is something I've known about most of my adult life and was the second recipe I adapted to suit my prefered style of cooking which includes lots & lots of vegetables you would not consider putting in chili, like carrots.
The standard chili recipe includes a tomato sauce of some sort (I use canned spaghetti sauce), ground beef, onions, celery, peppers & kidney beans( again I use canned). You stick it in a pot on medium if you want it fast or on low if you want it good. I only add two spices one, of course, is Chili powder the other is an Italian herb mix that I picked up at the grocery store. Add these to taste. ( I usually end up using a quarter cup of chilli powder and a couple of tablespoons of the Italian mix but then I like my chili moderately spicy). For an added kick just before serving mix in a couple of teaspoons of Tabasco sauce.
I cook it for several hours on low for the tastes to mix and for the meat & vegetables to cook. Others like the recipe above brown their meat and saute their vegetables beforehand but that limits the richness of the taste for me.