Dude, get the FUCK out of this thread. This thread is for chili, not some hodgepodge mishmash of poor ingredients for people too fucking lazy to put a little time and effort into a superior dish. Vanish.
And anyone else on here, ignore everything this asshole just wrote. You can eat whatever suits your tastes, but that doesn't make it chili. Chili does not contain beans, and it certainly doesn't contain fucking kidney beans. It's appropriate to serve pinto beans on the side, or maybe some black beans, but that's it. Anything else, well, you may like it, but it ain't chili.
As far as "peppers" go, you should parch and peel your chilis so you can add more to the pot than you would otherwise. Peeling and parching them ends up removing a lot of the heat from the chili, but it retains and enhances the chili's natural flavor. Because it loses some heat, you can simply add more to the pot to compensate and end up with the same spice level AND have a lot more flavor.
As far as corn goes, serve it on the side if you really need some more fiber in your diet. There aren't any hard and fast rules to chili, other than keeping beans out of it, but take it from me, corn just doesn't work. I've won a half dozen chili cookoffs and I've beat the head chef from the Hilton Hotel in San Jose two years in a row. I know what I'm talking about here. A few things that I would recommend to anyone wanting to make a superior bowl of chili:
parch and peel your chilis. This means you put them on a cookie sheet in a preheated oven (450) for about 10 minutes or until they start to brown and the skin bubbles up, rotating frequently. Take them out, wrap in a cold, damp towel and refrigerate for 15 minutes or so and then pop the tops off, slice them open and scrape the seeds and rinds out. Dice and add to the chili.
Don't use ground beef unless it's the coarsest grind you can get from your butcher. I prefer 1/2" chunks of tri-tip seasoned lightly with a chili powder I make from scratch. I have my award-winning recipe on some other thread on here; if you want my recipe for the chili powder or the chili in general, look it up.
Good chili NEVER takes half an hour to cook. It's basically a 24 hour process. You should heat the ingredients on a relatively high heat for 30 minutes and then simmer uncovered (NEVER simmer covered) for about 4-6 hours. This really brings out the flavors and it helps to tenderize the meat that you use. Everything just melts in your mouth when you do it this way. Also, chili tends to taste better after refrigerating and then reheating, so after the initial simmer phase refrigerate it overnight and heat it again on low the next day for another hour or so. Because chili acquits itself well during multiple coolings/reheatings, you should make your time worth it and make a shitload. You can freeze it, refrigerate it, whatever. A true chili won't show any signs of degradation when heated up even after a month of being in the freezer.
Beer. Beer is key. Use about 8oz. of a light lager (light in color). Do not use a dark beer and do not use an ale, even a pale one. The malt in a dark beer and the extra hops in an ale will not go well with the rest of the ingredients, especially when you use the beer to bring out the chili powder's flavor. Take the 8oz. of beer and simmer your powder in it for a few minutes or until it thickens up. Refrigerate. Add this mixture to the pot when you have already added everything else. You should use some of the powder to lightly season whatever meat you use and the rest should go in the beer.
Don't be afraid of making it a little watery or thin at first. After simmering for 6 hours and then sitting in your frig over night it should thicken up considerably. If it's still too thin, add mesa harina flour, about half a cup at a time, assuming you're using several pounds of meat.