Agreed that you want a savory cornbread instead of a sweeter one. Fresh corn tortillas are definitely the favorite accompaniment in my family, though I go the unabashedly Texan route and prefer Fritos.

Six pounds of beef will make a LOT of chili and will need a very large pot. My go-to recipe is also of the braised-meat-with-not-much-else variety. It uses 2.5lbs of chuck and makes 10 cups of finished stew. That much meat you’ll also want to brown in batches so it doesn’t pile together and simply steam.

How about a White Chili? Need a slow cooker.

Chili is a mindset and a food preparation methodology, and cannot be simmered down to a mere “recipe” (much like “sushi” is not a “recipe”).