I made what I call "faux chili". As I lived for a short while in Texas, I learned that actual, authentic chili in Texas NEVER has beans. Chunk beef, usually chuck, slow-cooked with any number of chili peppers -- serrano, Anaheim, poblano (yum), jalapeno, whatever-you-have, fired over a flame to char the skin. For me, definitely some onion and garlic. Some beef stock. NEVER any beans or tomato product.
But with the price of beef that's become absolutely stupid, I cheat sometimes. So I'll use ground beef and powdered chilis. And, yes, I'll use Rotel or some kind of diced tomato with jalapeno. And, God forbid, canned beans, usually kidney beans or even generic "chili beans" which is usually great northern beans. Along with the usual aromatics. It ain't authentic, but it fills the hole in my belly.