Sound recipe, that!
My old tried and tested Chilli Con Carne was a pound of beef mince, one onion, one can of tomato, one can of red kidney beans and then the chillies.
Since refining my diet to ancestral eating, I follow much the same recipe, but the meat is more like a couple of pounds and the colour is brought in with peppers, even aubergine "beans".
I've read all sorts about "spice dumps", but in the end, I like cayenne pepper, black pepper, paprika and some celery salt as the main dump, initially. I add fresh chillies - Scotch Bonnet pepper, usually. I also add oregano. And, my secret ingredient: paleo chocolate - just a cube. This brings a real subtle background flavour which just rounds everything else out.
Leftovers ... omelette for breakfast, or a Cowboy Soup for dinner.
Again, sound recipe - how did you eat it? Over cauli rice? In lettuce wraps? I hope there was an avocado accompanying somewhere ...