If you get cumin seed and grind it fresh, it tastes a lot better.

There are whole books of nothing but chile recipes. But they tend to be about adding something different, a tsp of cocoa, a dash of coffee, a little molasses, usually dark flavors. Not all at once, of course.

You can make beans a complete protein by adding a grain. Gluten is wheat protein, and I add a little when I bake something. I suppose you try adding it to the chile, but I've never done it. Besides, I've always done corn muffins with chile.