Chili - What All Do You Put in Yours?

I don't like soup or stew like consistency chili, I want it to be a bit thicker like a paste.

I also don't like chunks of anything but meat. If there are any chunks like tomatoes or veggies, no go. I don't mind veggies or tomatoes in the chili, but that all better be well blended and dissolved.

Heres a thread.
LINK

I made a chili this week after a thread I read on here about rice in chili.

I used dry red beans soaked overnight, and the basics - chili powder, cumin, some ancho peppers ground up, onions, a little bell pepper, etc.

My "unusual" ingredients were coriander(pinch), oregano, cocoa powder, beef broth and coffee.

I usually overdo the chili powder, but didn't this time. It was the best I've made in a while. I did eat some over rice after all.

ETA: I do not like the idea of any kind of sausage in chili. I also tend to steer away from things like rotel, because I like to control the heat independently.

Made a batch tonight, always do a huge batch and freeze most.

Ground beef - 7 lbs.
Diced tomatoes including some Rotel.
Beans - more than half black beans; also kidney and pinto (from cans).
Two onions and a bell pepper.
Lots of minced garlic.
Chili powder, lots of cumin, some oregano, salt to taste.
Parmesan cheese.