I’d render real bacon down and add to the meat mixture in a second pot and use the bacon fat to sautee all those veggies up. Another “layer” of flavour instead of just brown the meat off and dump everything in.

I’d make sure I had chili grind on my beef, not regular store bought ground meat, any butcher will do this for you.

I’d also take all the dried spices and mix them with some apple cider vinegar until I had a tight paste and let that sit for a bit before I put it into the pot.

And lastly, I’d simmer this in an oven, not on the stovetop.

Cook, don’t just assemble, right?