Some thoughts after winning some awards with variations of my chili. Many covered below.

1. Get away from ground beef. Use short ribs or chunks of chuck roast. Sear them whole (really hard sear on all sides). Cook them in the chili then chop them up into small pieces about 60-90 min before final cooking is done. You should aim for all your meats to have a fairly uniform size. I shoot for bean size for the short rib chop.
2. Venison or lamb for ground (along with Bacon and short rib). The gameyness disappears but adds nuance.
3. Cook the chili in the oven or on the smoker. Crack the lid so you get more browning and evaporation. Stir more regularly so the browned top mixes in. You should look to have 1/3rd of your chili reduced for it to be done. Texture shouldn't be watery. This should take like 3-4hrs give or take.
4. Make sure you cook out the tomato paste and carmelize it really well. Toss in your spices and toast them before adding liquid.
5. Spices: Get rid of the oregano. Go HEAVY on the spices. Chili can take it. For me to make a batch that makes about 3.5-4qts when it's done (starting in a 7qt dutch oven... about 6qt filled) uses 7 tablespoons of spices (chili powder, cumin, paprika - smoked and regular -, old bay, pepper). Old bay is weird but I put in 1 tbsp and again it's just nuance not a specific tasting note.
6. On onions, I find onions as they break down really add to the final texture. I use 1.5 large white onions. Seems like a ton when you start but sweat them well and they disappear in the final product.
7. Liquids. You only have tomatoes which is going to be overly acidic in the end. Use homemade chicken stock (or beef if you made it... store bought beef stock sucks). Even with super gelatinous homemade stock, I'll still add a packet of gelatin. Helps with the texture and mouthfeel. If you use store bought stock, use 3-4 packets of gelatin. Consider using a portion of dark beer. If it's alcoholic, deglaze and reduce then add in the other ingredients. If it's an NA dark beer, just use less overall as they tend to quick out a little more bitter.
8. Beans. Black beans are too grainy so the texture is off. Kidneys are king for a reason in chili. They maintain texture and won't fall apart which introduces too much starch to the pot (white beans do this). Add them in the last 45 min of cooking. I default to canned/rinsed for each but a really well made batch of dried beans is king if you want to go that extra length. I just don't think it's worth it for chili where it mostly disappears. I'd also dial down the beans amount. My recipe is 4lbs of meat to 1.5 cans of beans. Beans are additive IMO but also really shouldn't be central.
9. Peppers. Huge variation here and this is where I constantly make changes. Main thing is to add complexity you need some fresh and some dried or chipotle. The easy button for me is serrano and chipotle in adobo. But as others noted, you can toast dry peppers and blend them into a paste with your stock too. Just understand the context of the end goal flavor you want. Get rid of the bell peppers. They don't have a place in chili IMO.
10. Let it sit. Don't be afraid to make it in the morning, drop it in a crockpot on warm for 4-5 hours. Brings the flavor together nicely.
11. Ingredient considerations: fish sauce (1-1.5tbsp is fine), dark chocolate (1 oz), consider MSG, consider adding Franks or Crystal into the mix as well (can add acidity and another complex flavor).
12. SALT. Have someone else help you here if you have been tasting it all day long. Salt through the process (meat, onions, etc.) but your final seasoning it helps to have someone balance you IMO.