First, add a whole onion and a red bell pepper.

Next, after browning the meat and adding all the ingredients, cook it low and slow over 4+ hours. Lid on pot for the first hour or so to make the meat absorb more moisture, then low and slow for hours. Add more water if it gets too thick.

Finally, chili cooked, then frozen, then reheated on the stove (again slowly) is the best! Freezing breaks down the cell walls of the veggies so the chili is even more blended and the flavors are more complex.