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@Oliver Schick
The cocoa powder is an interesting touch--authentic, I suppose? I've never tried that. What does it do?
I also like smoked paprika, to partially replace the chilli peppers and chilli powder, of which I probably use less than most people do. While I really like hot dishes, and up to a point chilli brings out the flavours of other things better, I find that many people use too much of it. A small pinch of turmeric, of course not using so much as to curry the dish, is also good.
I always use tomatoes in chilli in addition to just purée. As ever, using shallots instead of onions will also give a better flavour. I almost never use green peppers outside of salads, as I vastly prefer the flavour of red peppers when cooked. You want those really nice and sweet; add them early and fry them gently. I sometimes put them in even before the onion(s).
I like using a small amount of root veg in a chilli, too; potato, sweet potato, carrot (e.g. with celeriac or celery as part of a mirepoix), or even swedes are all things I've tried. I once even tried beetroot, but that didn't work too well.
For beans I simply use kidney beans, as I suppose they're the signature beans for this dish, and I also find their flavour most appropriate. I'm sure the others work well, too; I've just never tried them. I have added peas, though, on occasion.
There are so many variations possible, although purists would probably disagree. :)