Toasted paprika..Hungarian spices and on and on. That recipe would take you a week to gather all the ingredients and put together. I just like my method of browning up some wild hog and starting to add ingredients to taste without a recipe. My chili never comes out the same, but I eat it pretty regularly and enjoy. Last night I threw some eggs in a frying pan and added some of my chili in with them. I scrambled the eggs up and had it for dinner...very tasty.
Guess I'm never going to be a professional cook, but I eat what I like...even if it does have beans in it !

It doesn't get much easier than Alton Brown's recipe. I use the whole can of chipotles, extra beer for the cook, crock pot instead of pressure cooker and various salsas depending who's going to be in camp.

https://www.foodnetwork.com/recipes/alton-brown/pressure-cooker-chili-recipe-1942714

I've never found the dried peppers that I want but usually 6-7 dried New Mexico peppers, toast dry about 30 seconds. Boil an hour or until the water is gone and mash them up and add water and boil down again, do until a nice red sauce.
In another pan take cubes of beef, I think beef is the right meat, and brown it and then add a little water. You need to get a beef broth.
Now combine everything, red sauce and beef, add cumin, a fair amount. You need just a little oregano. I use Italian because I can't find Mexican (which is actually a different plant.
I put in a lot of chopped onion- amount equal in volume to the meat.
And... don't want to start a big talk but I do put in beans. I use dry red beans that have been soaked over night and boiled an hour.

After this thread the issue of beans is "dead"... http://texashuntingforum.com/forum/ubbthreads.php/topics/7316749/1

No beans, that’s all I got.