I've made this recipe twice, and I think it's very tasty if you add some more kick to it.
I like my chili thick and meaty, so I reduced some of the vegetables. I cooked the meat separately and drained off all the fat. I used only 1.5 tablespoons of oil (asking for 5 is crazy), I didn't add the cinammon, I used only two cans of tomatoes, I used only 1 large onion, and only 1.5 cans of kidney beans.
The key to making this recipe great is adding more spice. I put 3 jalapenos, a full tablespoon of chili powder, and 1-2 teaspoons of cayenne powder. I think the cayenne is critical to heating it up. Fortunately, the recipe is very forgiving, and I would taste it every ten minutes and add more cayenne until it reached the level of heat I liked.
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