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normally simple works best.. pick your meat, pick your spices (add them in at different stages for full flavours) the rest is peppers. Tomatoes and onions help keep the heat down but lengthen cooking times because you have to burn off the acidity or its instant heart burn, beans are only good if you don't want to have a lot of meat in there.
most have about 5 to 1 ratio chili powder to cumin (don't be shy with these ingredients!) Thicker is better, and it always is better the second day so making it the night before works best.
My chili? most y'all can't even eat it but i'll leave it anyway. Making some this week. Fresh habenaros, jalepenos and pablanos for base, pan seared stewing beef cut into cubes and a couple of spice packs of my own creation with all the regular (chili powder, cumin, garlic powder, ground mustard, cayenne) salt and pepper to taste. Served with a lil sour cream because its a bit hot! ;)
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