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[quote=Anonymous]A few things I do to help boost flavor:
-toast/bloom your spices. This is so easy with chili, just dump the spices into the beef once it’s released some fat. The fat helps the spices really zing. You can also toast them separately in a dry pan and then dump them into the chili. I’m lazy and don’t want to use extra pans.
-if you use beans, add the bean liquid. It adds a rich, thick, luxurious mouth feel. This goes for canned or fresh cooked. Just note the salt content here. I buy low/no salt added beans and canned veg so I get to control the salt, but if you have regular beans just go easy on the rest of the salt when seasoning.
-BROWN the meat. Getting a brown “crust” on the bottom of the pan (not burnt) is great flavor. 
-use tomato paste, not just regular tomatoes. The tomato paste ha already been cooked down for hours and hours, it gives your dish that same flavor. 
-try your tomatoes and adjust seasoning for them. I use canned tomatoes, and one pack I bought (unfortunately 6 cans!) were all super duper acidic. They needed some extra sugar to neutralize it. 
-using different types of chili, I use whatever I have on hand, but often that is a mix of regular chili powder, ancho chili (Smokey), fresh poblanos, canned chipotle and adobo, etc.[/quote]

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