My mind is blown with your chili. Here in the Midwest, I grew up on chili with large chunks of tomatoes and onion, lots of coarse ground meat, plenty of real garlic, and few if any beans. My chili is made with whole tomatoes "squished'" between the fingers for large chunks. I add my coarsely chopped onion at three different stages of cooking(beginning saute, one third of the way thru the cook, and two thirds of the way thru the cook; in order to give three stages of cooked onion to the chili(as learned from Chef Paul Prudhomme). Most times, I prefer no beans; but, may add one can to satisfy my friends that think that chili needs beans.
SNPP w/ mods, Patio Master(30 years old), Kettle Grill, Copper Penny UDS, and Maverick 73 thermo.
Youth and enthusiasm are easily overcome by old age and treachery.