Get a gallon dutch oven or sauce pan going over a medium high heat and brown the meat you're using, breaking it up with a spoon. My favorite is grandma's classic wooden spoon. Keep browning and breaking up the meat until its thoroughly cooked and the fat has rendered out.
1 pound Ground Meat
Add your diced vegetables to the meat and sweat those out in the rendered fat. keep stirring so you don't brown any or burn the garlic. You don't want that bitterness in your life
1/2 each Yellow Onion, diced, 1/2 each Red Bell Pepper, diced, 1 each Jalapeno, diced, 1 Hearts Desire Garlic, minced
Toss in your spices and herbs and let them heat up until you smell them nice and strongly
2-3 shakes Chili flakes, 1/2 Tbsp Cumin, 1 Tbsp Oregano, 1 Tsp Mustard Powder
Drop in the tomato paste. I like to cut the ends of both sides of the can, remove one end and push the other all the way through until it plops out the other side. Then I remove the other end from the pan and its a clean, nu fuss tomato paste addition. Cook the tomato paste until it starts to brown just a little, mixing it in thoroughly with the meat and vegetables. 1 5 oz can Tomato Paste
Stir in your liquid slowly, working it into the paste covered mix. The tomato paste will thicken up the broth so that you don't have a soupy, over liquid chili.
2 Cups Beef Stock
Add the tomatoes, and beans and stir. I prefer to rinse my beans in a colander before adding them in. At this point you can tell if you need more liquid or if there's too much and you can adjust accordingly. Bring the whole mix to a simmer and you're basically done.
1 14 oz can Diced Tomatoes, 1 14 oz can Kidney Beans, 1 14 oz can Black Beans
Any sort of stew, soup, or recipe that entails mixing a lot of flavors will inevitably become more balanced and nuanced over time. You can go ahead and eat this chili right away, but if you plan ahead, its a whole lot better next day. Grab a bowl, some sour cream, shredded cheddar, green onions, or whatever your favorite toppings are and dig in!