I've found that to make a really good chili, you need to build up the spices.
Drain the kidney beans and rinse. Add to the stock pot and reduce the heat to medium-low, continuing to stir, for another 20 minutes.
Bring the heat back up to high and add the green and red peppers, mixing and stirring for 5 minutes. Pour half a bottle of Budweiser in and simmer for 10 minutes, reducing the heat to medium.
Mix in the tomatoes, and allow to simmer for another 15 minutes. Pour in 1 cup of tomato juice and simmer for an additional 15 minutes.
Now it's time to bring the flavor back. Add your remaining spices: 1 T oregano, 2 T chili powder, ½ T cumin, ½ T basil, 2 t cayenne, and mix in. Add the Crystal Hot Sauce, and the 2 t of mustard, and allow to simmer on low heat for a good hour, stirring occasionally.
Grated Jack cheese goes well over the top.
Chili, like gumbo, always tastes better the next day.