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Here is my recipe for a very flavorful chili:

This makes a very large crock pot of chili, so you may want to scale down for a smaller serving.

(I never really use a recipe for my chili; I always go by my own "guesstimations"...feel free to edit to your taste.)

2 pounds of your favorite ground meat: chuck, sirloin, turkey, etc.

1-2 large onions (depends on your taste...we like 2)

1/2 green and 1/2 red bell pepper

2 cans beans (you can use chili beans, but I use 1 can pinto beans and 1 can kidney beans)

2-3 cans of diced tomatoes (again, depends on your taste and texture preference)

3 cans tomato soup

2 packets of chili seasoning

1.  Add cans of beans, tomatoes and tomato soup to crock pot.
2.  Add chili seasoning packets.
3.  Cook meat, drain on paper towels, add to crock pot.
4.  Sautee onions and bell peppers in 1 tbsp butter and 1 tbsp olive oil (or you can use the fat from the meat, if you'd prefer)...drain on paper towels if you'd like, add to crock pot.
5.  Then add the following spices to taste, or use my recommendations:

* Cumin (1-2 tbsp, depending on your taste for smokiness)
* Red pepper flakes (about 1 tspn is enough for us)
* Red Curry Powder (1-2 tspn...to taste...if you've never cooked with curry powder before, I suggest you decide by smell or a small taste before adding to the chili)
* Garlic powder (1-2 tspn works for us)
* Black pepper to taste

I cook this in my crock pot on HIGH for at least 4-6 hours, then if it's still not dinner time, I'll keep the crock pot on low until we're ready to eat.   (If you are going to be away from the crock pot, I suggest a low or medium setting...on high, this needs to be stirred about every hour.)

I oftentimes make a pot of whole wheat or whole grain spaghetti noodles to serve with this chili. 
 
I also put cheese, sliced black olives, diced green or red onion, sour cream, fresh tomatoes and tobasco sauce on the table as "chili toppers".