I always use fresh tomatos. In a cook off that might be hard because it takes so long to cook. I don't have a recipe though but the basics,
Fresh tomatos (no skins)-While those are simmering down,
Brown hamburger and I add onion, celery, bell pepper and chopped garlic to soften with meat.(lots of garlic, at least a bulb)
Add to tomatos, with meat and veggies, cumin, oregeno,a dried hot pepper blend I make with an assortment of hot peppers (You could just use a dried hot pepper flake of your choice), salt, pepper, chili powder, tabasco sauce, worcestershire sauce, small amount of sugar and beans.(I use kidney)
I add spices a little at a time and just keep adding as I go until it's just right.
I have heard some people add grape jelly for a sweetener. I have tried that once but I think I used too much because it was way to sweet.
I freeze my tomatos so when I make chili I always have them and they are easier to work with than dealing with fresh peeling, canning, etc.
I don't OD on anything hot because than too many people can't eat it.

Rustic