Not convinced there's any such thing as "proper" chili - any claim to authenticity is based on... what?
That homesick texan fella goes on about not using tomatoes because cowboys wouldn't have had access to them on the move, yet pops in shedloads of other ingredients to which they wouldn't have had access either.
When I'm looking for a new recipe, I look for something on the BBC Good Food website, find one based on ratings, try it and if I like it, I stick with it and modify it according to taste or who I'm cooking it for. e.g. there's no "right" amount of chillies, cayenne pepper, chipotle paste etc in a chilli. It all comes down to who you're cooking it for. I like one so hot that my cheekbones are sweating a little but no point in giving something like that to some of my friends who find a tikka masala a bit adventurous.
I think the availability of chipotle chillies, pastes etc have made making chillis much easier and more interesting.
Although I shed a little tear when I read this: Trees Can't Dance have shut up shop. Their chipotle sauce was a staple in my chilli, and as a condiment for fajitas and anything generally texican.