Is it a good idea to use cardamom in chili? I am preparing a chili for a contest. The recipe calls for cardamom (along with chili powder and cumin). I have never cooked with it before. From my research, it seems this spice is used more commonly with Indian cuisine.

I do love Indian food. In fact, a good Indian friend at work tells me he does use cardamom, but most usually for sweets. His suggestion was to use garam masala instead of cardamom. But I wonder if the combination of cardamom and chili powder (and possibly cloves) will make my beef chili work.

Has anyone used this spice for anything other than sweets?  Does anyone have strong feelings about using it or omitting it in a beef chili?
Cincinnati Chili often has cardamom, along with cinnamon and cocoa. Cardamom is used in savory and sweet foods all over the world, not just in India. 

If you have reason to want to try this particular recipe, then try the recipe as written. There are thousands of beloved recipes for all kinds of chili. There is no reason to say, "That one looks good, I'll do it just like that but omit a certain ingredient 'cause it makes me nervous." 

Your friend's advice is a bit odd to me because Garam Masala usually contains cardamom (sometimes black, green and brown)

My advice is to either try the recipe as written, or find another with which you're more comfortable.

Or come up with your own. There are no hard and fast rules when it comes to chili.

BTW, I love cardamom in savory. I make a Vietnamese Beef Noodle Soup (Pho) that I crave if I haven't had it for a while. It wouldn't be right without cardamom.