It's not a particularly complicated recipe, but instead it's about the ingredients (e.g. solid rather than ground beef), and taking the time to do little things that will give huge flavor rewards (e.g. roasting your own chiles and convection browning the sauce). The majority of the cook time is fairly hands-off, and the early investment pays dividends in the simmer.
Remember: Chili is a stew, not a soup. It's ok if it's thick.