Maybe you call it chili con carne, maybe you call it a bowl of red, maybe you call it chile colorado with a Spanish flip of the R. Regardless of how you spell it, every man ought to know how to make it. Most people think they know how to make it–but then they go and make it with hamburger meat, with sauce from a can, or with canned chili powder that's been sitting on the shelf for years. Even Alton Brown uses weird additions like tortilla chips and tomato paste, for crying out loud.
That's the basic theme. The variations? Those are up to you. If you want it hotter, use hotter chiles; a step up from guajillo is chile puya, which you can find in any Mexican market. If you want smoky heat, add a roasted extra-hot green Hatch chile (heresy, I know), or a canned chipotle in adobo. Add a little unsweetened chocolate if you like, or different herbs. You can even add beans, though everyone in Nuevo Aztlan will laugh at you.