I won't give you my recipe, but I can give you some ideas to help create your own.
If you're using ground meat, add some chorizo to your mix....just be sure to drain off some of the excess fat.
A lot of people go for overly spicy chili, and it's ok, but I think it's best to strike a balance between spicy and slightly sweet. One of the best batches I ever made tasted sweet like Wendy's chili and then hit you with some heat about a second later.
Toast and grind your own cumin. The flavor difference is quite noticeable.
If you are going completely from scratch, which isn't hard at all btw, try slightly charring your tomatoes on the grill or under a broiler prior to milling them into sauce.
Chipotles in adobo sauce are a good place to start for your heat.
While I certainly understand the chili purists disdain for beans, I do enjoy red kidneys in my chili.
Find your favorite salsa, and toss it into the pot.
And if all else fails, search on Food Network's website for some recipes, and add your own twist to them. I recommend Alton Brown's
or Bobby Flay's