I didn't see "ground red chili" in your recipe, cayenne is kind of a different animal. That's the base, all the rest is trim. Get a good quantity of "New Mexico Red" (or Chimayo or whatever) dried ground chilis, and build your blend upon that.

For good chili con carne, I like to use half commercial "chili powder" which has all that extra stuff, and half straight ground red chili powder. For what it's worth. Everybody's got a personal preference.