I grew up in San Antonio - chili was invented there. The basic recipe is ground or cubed meat with red chile peppers, salt, black pepper and a little garlic - nothing else. I add a can of Rotel tomatoes and roasted jalapeños but that’s just me.
With regard to beans, most of the Hispanics I know will tell you to make all of the side dishes separately then serve. That means a pot of chili, a pot of beans and a pot of rice on the stove - but they don’t get mixed until in your belly.
I’m getting hungry, might be time to make a batch.