I revived this thread to post a good chile con carne recipe, but I see I already had posted it 24 June 03.
AN IMPORTANT DIFFERENCE- we can no longer eat it "hot" with a lot of chile. Pure chile powder, one to two teaspoons to a large pot is plenty for us, but much more of the store "chili powder" mixtures can be used because they are mostly filler.
The recipe includes comino (cumin) and oregano, important to good flavor.
We simplify by using only one kind of meat.
Garlic seems to be available now only in a mild form, so we use several cloves.
Pitted halved pitted black olives smooths out the taste.