I may be a chili snob, but I rarely use commercially prepared chili powder. It's much more interesting to make your own out of whatever you want - ground, dried varieties of chiles, generous amounts of cumin, and whatever else catches your fancy. I also use a bit of allspice in my chili, plus a bottle or two of whatever the most flavorful beer is that I have on hand. I'll also usually throw in a bottle of salsa verde and some La Victoria Green Taco Sauce (when I can find it) for its remarkable tang.

I've stopped using canned beans, too, preferring the extra texture and flavor you get from brining dried pintos, kidneys and blacks.

And I haven't made a chili with ground meat in years. It's always in rough dice.