http://www.youtube.com/watch?v=XwEaeDW-cUI&sns=em

What a coincidence, I'm making chili today.

I'm fairly sure that the particular chili recipe, above, originated in the cafeteria at University Hill Elementary School in Boulder, Colorado, during the decades preceeding my attendence there (c. 1961-1963/4).

I may not be a Food "Connoseur" (or snob =) but I am a Hobby Cook.
Here are Three Kwik-N-E-Z (+ Cheap) suggestions to "Emerilize" The Basic Recipe:
Chili Grind or Diced Round Steak at the start.
Hatch chopped green chiles about 30 minutes prior to serving.
1 small can Chipotles en adobo (to start) (seeded and membraned).

(I'm not even going to get into The Beans/No Beans controversy except to say that canned Ranch Style Beans cooked for hours and hours aren't even beans anymore so the point is moot.)