Your tongue will tell you how you like the heat, so I got no comment on that.
We usually use cans of diced tomatoes, tomato sauce, and tomato paste. Diced tomatos by themselves add a lot of water (even if you drain them. So the tomato paste (which is short of water) balances that out. The tomato sauce sets a good medium level of red sauce thickness.
One thing your recipe is sorely lacking compared to everybody else is seasonings. Cumin is a prime ingredient to chili. And most folks also use chili powder. I suspect that seasonings will up your chili-making game several notches.
Luckily, there's not too many ways to do chili wrong (though it took me a while to get my wife to stop putting macaroni noodles in it, that's chili-mac, not chili).
Some serious hombres in Texas will claim chili has no beans, but I think that's a local myth.
We tend to use:
ground beef
tomato sauce
tomato paste
dice tomatos
bell peppers
1-2 jalopenos
crushed red pepper flakes
chili powder
cumin
diced onions
garlic
IMO, there's not much difference in that recipe from our spaghetti sauce recipe but for the cumin, chili powder and various forms of hot peppers peppers. Other than plugging in oregano, and other seasonings instead.
