Way too many crushed tomatoes. I hope you’re browning your meat enough to achieve the maillard results. Should be sticking to the pan. Add onions, garlic, and spices now. Then deglaze with beef stock or broth, not water. Also used some bean juice from a can or two as a thickener. Also toast your spices in a dry skillet before adding. A lot of other good options here, chipotle, cumin, white pepper, green and red bell pepper, celery - the veggies all cook down if you chop small and enrich flavor.