Ring of Fire Chili
I like Mexene(R) or Tones(R) chili powder from Sam's. I have milled my own from assorted dried chiles: New Mexico, dried chipotle, pasllla, and anchos, lightly toasted in a skillet and ground fine in a coffee grinder.
If using molino (fine ground Mexican oregano) use a little less.
Texans call the second addition of spices the 'second dump.' Cumin loses its flavor if cooked too long.
There will be a lot of grease on the surface when done. Skim off all you can, discard grease, and stir the chili well when serving. To me a little grease is good; beef fat imparts a lot of flavor (think of a well marbled, prime steak or Japanese wagyu beef). A little grease also produces a certain smoothness and palatability that grease-free chilis lack.
Strict CASI (Chili Appreciation Society International) rules like the famous Terllngua, Texas annual chili cook-off take off points for grease, which I think is wrong. 'If it ain't got a little grease I don't want any.' CASI rules also only allow straight chili, as preferred by many Texans, no beans or fillers. I have always served beans on the side, not in my chili. I like it both ways.