for folks who want it:

• start with a pot of beans that have soaked overnight. we used ½lb (~250g) each of pinto, kidney, and black beans, but feel free to adjust to your liking. soaking extra days if you want to put off cooking is okay, but try to replace the water if you can
• once beans are fully cooked, add in 1qt (~1 L) can of crushed tomatoes
• cook desired amount of onions and add to pot (can cheat with microwave or use a pan; it just doesn't cook as well in the chilli because it's so thick at this point)
• cook 1lb (~½kg) of ground beef (we used beyond beef) in pan with chilli seasoning (see later), then add to pot
• add chilli seasoning to pot alongside salt, MSG, minced garlic to taste
• ensure mixture is fully heated before eating. prefer lowest possible heat; boiling the chilli is generally undesirable, which is why we wait until the beans are fully boiled/cooked before starting

chilli seasoning is rough to suggest because we mostly eyeball it, but it involves:

• salt-free chilli powder (preferred because salt dries meat, but can use regular chilli powder)
• paprika (we prefer Hungarian paprika, but any works)
• onion powder (we've got "toasted onion" powder but you don't need to be extra)
• cumin seeds
• oregano
• smoke powder (optional)

you're gonna have to figure out what proportions work for you, but that's the rough guideline. you can adopt this however you like