The key to Chili is "Less is More" If too much chili powder is used it will make the dish bitter, same goes with cumin.
Pre-cooking ground beef or sausage is a must. Stew meat can be added and simmered for a nice change. Vegetables can be simmered right in the chili too.
If you are adding canned beans, drain them and add them during the last 30 minutes or so before serving.
My favorite is a Chili Cornbread Bake.
Dan