Recipe(tried): Tex-Mex Chili

TEX-MEX CHILI
I think this is great chili. The heat will vary depending on the heat and freshness of the chiles. I find the jalapenas I buy in the market are not very hot, so I leave some seeds in. It doesn't meet your criteria for beans (REAL Texans don't put beans in their chile), but I as I noted below, it is not a problem for me.

Repost:
I got this recipe from Fine Cooking. It came from the chef of Cafe Annie in Houston. It really has wonderfully complex flavors. Best chili I have ever tasted. We love beans, so generally cook a pot of pinto beans and add them to individual servings. I think the chicken broth makes it too rich, so I use water. I think ancho chile powder could be substituted for the pasilla. Be sure to use a really nice lean piece of chuck trimmed of excess fat so the chili isn't greasy. Leftover chili makes a great enchilada sauce for cheese and onion enchiladas.

1 tbsp cumin seeds
1 1/2 tsp coriander seeds
1 tbsp dried oregano
3 tbsp vegetable oil
3 lb beef chuck, cut into 1/2 inch cubes
1 medium yellow onion, chopped
8 cloves garlic, chopped
5 fresh jalapenos (preferably red), stemmed, seeded and chopped
3 tbsp masa harina
2 tbsp ground pasilla chile powder
2 lbs tomatoes (fresh or canned), seeded and chopped
1 dried chipotle
1 dried new mexico chile
1 bottle (12 oz.) dark beer, such as Negra Modelo (I use Beck's)
1 oz. unsweetened chocolate
4 cups water or homemade or low-salt canned chicken broth

Toast the cumin and coriander in a small skillet over low heat and grind in a spice grinder.

In a large, heavy-based skillet, Dutch oven or stockpot, heat the oil until very hot. Brown the meat in the oil in batches (add more oil as needed), being careful not to crowd the pan or the meat will stew in its own juices and not brown. Transfer the browned meat from the pan to a plate lined with paper towels. Don't clean the skillet after browning the meat.

To the same skillet, add the onion, garlic, jalapenos, masa harina, pasilla powder, the toasted ground cumin and coriander and dried oregano. Stir over medium-high heat until the onion begins to soften, 5 to 8 minutes. Return the meat to the skillet; add the tomatoes, whole dried chiles, beer, chocolate and water or stock. Simmer until the meat is fork-tender, about 1 and 1/2 hours. Remove the whole chiles before serving.