I always make my chili differently every time and enjoy it many many different ways. Usually I like beans(pinto or kidney) but not too much since their flavor is somewhat overpowering. And no pasta with chili for me, its just too much tasteless filler and I'm not in Cincinatti.
If I make a pot in the summer its usually got some fresh roasted peppers/chiles/tomatoes, sometimes roasted corn, and other fresh herbs and veggies where in the winter its usually a more standard meat and bean type chili with dry chiles, herbs and spices. The key for me is finding the right blend of chiles and spices to give a full flavor and burn without being overly hot, and this is where chile verdes can sometimes be a challenge