Ah thats a no brainer your half mexi-talian. I has no set recipe either it is by taste only. I also brown the onions and peppers with the meat to get more flavor out of both. I use peppers out of the garden most the year, if not fresh from a farmers market. I have done mine once with brisket, once with chicken and did a turkey meat once. I prefer ground chili meat ask the butcher at your market to grind it chili style it is much courser and cooks better without falling apart. I do pretty good chili but never done a cook off.