A few things I have discovered with my life long chili quest.... I like beans, I know there is controversy, but the add flavor. I like to add Texas beans, Kidney Beans, Chili Beans, and Carribean Black Beans. I use only Campbells tomato soup, other brands seem not to be as good. Soak ground beef in water for 30 minutes before cooking. This softens it up a bit. Also cut tri tip into small pieces. Ground beef and tri tip are a nice combo. Use fresh tomatoes, not canned. Get some quality beer (always a good idea anyway). I usually try and include an IPA (Bridgeport), a winter brew when in season (Deschutes Jubleale), and a nice pale ale. Three 12 oz bottles for 8 lbs of meat. Habinaro and Sarrano peppers are really nice, fresh peppers go a long way. Long neck strong garlic is nice. A can or two of black olives. From here, I usually add cumin, crushed (pizza place) peppers, chili powder, and any other pepper powders, to taste. I like to add onion, red. Chicken stock Just my 2 cents.