The morning of, cover the dry beans with warm water, two inches above the beans. Soak beans for eight hours. You can do this overnight if you wish. (If you are using canned beans, skip the first two steps and go straight to browning the beef.)
Drain beans, replace water, again covering two inches above the beans, and simmer for about 1.5 hours until beans are almost tender. Set aside.
In medium sized pot, brown ground beef, onions, garlic, and peppers.
Drain grease if there is any. Grass fed beef might not have any.
Return beef mixture to the pot and add spices, tomatoes, beans, and liquid of choice.
Simmer for 60-90 minutes until flavors are well combined and chili is nice and thick. Check for seasonings and adjust accordingly.