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If you want your chili to really smoke, here's a few quick ideas - add a can of chopped green chiles, use spicy chili beans, add red pepper sauce starting with a quarter teaspoon working your way up, or use part spicy sausage for the meat. Instead of tomatoes, use your favorite hot salsa to heat up chili quicker. You can also add fresh peppers like jalapeno - remember that the seeds are where the heat is, so toss the seeds in too for the hottest brew. To give chili a rich smoky flavor, I like to add cumin. You probably already know this but chili always seems to be better after it has a chance to brew and blend the flavors. Use your favorite hot salsa for a topper too. Enjoy! 

I think chili cooked in beef broth makes a difference.

Chipotles (smoked jalapenos) - either dried & rehydrated or canned, usually packed in adobo sauce.  Rich, smoky & spicy.

I could not figure out how to send a new message, so I replied to this one.  I always add a tablespoon, more or less, of cocoa powder to my chilli - enhances the flavor of the chilli.

 Wow I would have never thought of honey! I like to add a couple tablespoons of lemon juice for a kick and some fresh cilantro. In the fall I also dice up zucchini in there since it is in season. But a little lemon juice is definitely my best secret, especially in chilis with lots of veges. God bless!

I usually put in a whole jalepena or chili pepper as I cook it.  When it's done, I remove the pepper and the spice is there.  I also use fresh beans and add chili powder/cayenne  while I am soaking them

My secret recipie for chili includes mushrooms, Hickory & Brown Sugar BBQ Sauce along with a packet of mild chili seasoning.  I then serve it with shreaded cheese and corn chips on top.  Add a dab of sour cream if you wish....mmm mmm good.

to spice up my chilli i use hot pace pacante sauce its got everything in it and wow is it good

Try using hot Rotel along with some of the other suggestions, my guys love it.

Hi on ideas for spicy chili I use s&h beans with spicy sause and peppers in the can and you can also add on or 2 japalonoes to the pot and degard later, every one loves my chili even the one's who don't like heat. but look for the beans chilie or kidney beans with the heat in the can already it works and some cayanne pepper also helps use as you need ,,,

The key to a really great chili is to add 1 teaspoon of cocoa powder for every pound of beans you make.  It allows a depth of flavor and keeps the "heat" towards the end of the bite.  It also acts as a thickener and gives your chili that "brown sauce" look.

Likewise, the key to great chocolate is a pinch of chili powder per pound of chocolate!

 Lately, I have been making what I have named "Chunky Chili".  I slice a lean cut of steak into bit size pieces and use that instead of hamburg.  I cook that first with my onions and garlic.  Depending on how much I am making depends on how many types of beans I add.  Usually, a can of kidney beans and a can of black beans for a meal.

 When I make chili, I make alot (I use a 20 quart canning kettle!) so I can freeze it. I always add some good hot salsa to it when I am adding my tomatoes to help spice it up and to save me some chopping.  It adds heat, and  more "Mexican" flavor.Another trick I use, is to add some peanut butter. It cuts down on the acid without making it sweet like sugar will, it helps to thicken it, and it adds richness. Depending on how big your pot is, add a spoonful once it is hot enough to melt it, stir it in well and taste.Add more as needed. You can add quite a bit before you would be able to taste the actual peanut butter.

when I make chili I put chocolate in it to give it some nice rich taste to it and I don't put beans in my chili and I use deer or sauage when I want something besides hamburgar