I've found that the cumin is the most important because it gives the chili its heartiness. The cayenne pepper sauce gives it a nice tang. I can't even tell the difference between when I add the cilantro and when I don't, though I continue to use it. It would probably have more of an effect if I had access to fresh cilantro. At low heat, the chili takes just over and hour to heat up to a good temperature for eating.
Recipe makes about six servings.