For a canned chili/sauce ... I like Wolf. Add some onions and it's not bad. For a better chili eating experience to go in a bowl, on a good beef frank or with eggs for breakfast ... this is Don Henley's recipe:
At least a 12 pack of Negra Modelo. Mostly to drink while making it.
5 pounds of 80/20 Ground Chuck
5 pounds of sirloin steak or ribeye
5-6 medium sweet onions (like Walla-Walla or Vidalia) diced
4 tablespoons of olive oil
32oz of tomato sauce
10oz of RO*TEL Diced Tomatoes (sometimes when I make this it turns out “drier” than I would like so I keep an extra can or two of tomato sauce and/or RO*TELs handy in case)
6 teaspoons of salt
6 heaping teaspoons of cumin
10 garlic cloves (smashed)
7 heaping tablespoons of chili powder
4 level teaspoons of paprika
5 level teaspoons of cayenne pepper (this will help determine the “heat” to your chili … add more if you want hotter)
6-7 fresh jalapenos (leave the seeds in for more heat)
5-6 fresh Anaheim chiles
7 level teaspoons of oregano (fresh if possible)
3 teaspoons of cilantro (fresh if possible)
3 teaspoons of fresh ground black pepper
3 teaspoons of Tabasco Sauce
5 heaping tablespoons of cornmeal. After simmering the above for a couple hours, make a paste out of this with some beer and add.
Cleaning the chilis and peppers and browning the meat takes some time. But it is well worth it.