Your recipe is close to mine, but I use 2 lbs of cubed browned chuck, and to thicken it I use 2 more lbs of browned ground chuck.
The chipotles are a secret ingredient. Chiletepins too..
Mmmmm... Meaty...
I used to make chili without tomatoes, but I find that a can of the diced tomatoes with jalapenos add quite a bit. If I need filler I add chopped carrots rather than beans.
The chipotles in Adobo sauce are sneaky hot. I like it with a whole can, but if I’m serving it to anyone else, I only use half.
Pendery’s (dot com) has a great selection of pre-mixed chili powder blends. They also have a great selection of ground chili peppers if you want to mix your own. I buy it in one pound bags. It never gets stale at my house.