I have always loved chili and cooking. Have used many recipes for many years, but ashamed to say the best I've found is a mix.
I like the Carol Shelby mix, but I change it. One mix packet does 2# meat. I use all of the spice packet, all of the cayanne packet, none of the masa packet (don't like the cornmeal taste). But start out by dicing and sauteing a large onion and a large bell pepper. Do everything else like the mix recipe tells you, but when finished, add 1/2 can of Rotel original diced tomatoes and green chilis (whole can will be too hot), and liquify 2 or 3 tablespoons flour in a little cold water and add that. Simmer it a few minutes more and add water until it is the consistancy you like.
To me, this is the best chili I have ever tasted, home cooked, or restaurant. I have even eaten Tolbert's chili in Dallas. But then, taste is an individualized thing.