I use chile pequin and/or chiltepin, chile de arbol, some ground red chile (Chimayo if I have it), some green chile (canned is OK), some minced fresh jalapeno or serrano, a couple of chipotles, and plenty of black pepper. And yes, I use pinto beans in chili. (New Mexico style red or green chile is an entirely different matter.)
You’re on the right track, and of course NM has to have green chilis! those go in mine too... For Flavor!
Worst pepper whooping I ever had was Wild mountain grown chile pequin and/or chiltepin in Nogales Mexico, they are so small, how bad could it be I thought.
I was blind and could not breath for 10 minutes!