i've always found adding a splash of balsamic vinegar adds a lovely sweet rich level to the chilli

I love this recipe, though I do make a few changes. I use 1 1/2 lb ground pork, a total of 42 oz canned tomatoes, plus a 14 oz can of each of the following: kidney beans, black beans, and pinto beans. I also use red wine instead of beer to deglaze the pan, and I let some of the wine boil off before I add the tomatoes and bean. I've made it in both a crock pot (brown the vegetables and meat first, then add to crock pot with tomatoes and beans) and on the stove top. 4 tbl of chili powder can make it pretty spicy, depending on your chili powder, so be forewarned! My husband and I love to eat this with red wine vinegar, cheddar cheese, and creme fraiche. Enjoy!
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/pats-famous-beef-and-pork-chili-recipe/index.html

try this but not the best http://www.food52.com/recipes/3359_meen_pattichatu

i like this one:
http://www.food52.com/recipes/2379_just_good_chili