Any tips on making chili?

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Originally Posted by Lard Almighty

I entered into my company's chili cook-off, and I need to come up with a recipe by next week. Does anyone have any pointers for making really kick-ass chili? Not looking for whole recipes, just some tips to give me an edge. This chili is going to be served to a large group, so I can't make it too spicy. As far as I know, there are no ingredient restrictions.

A tip from a friend who one a lot of contest, after browning the meat. Use freshly ground black pepper it gives a lot of heat, without over doing it.