I wasn't either when I started making chili, but it turns out to be a good dish to start with. I don't know British markets, and some of the ingredients we have readily available might be harder for you to find.
What are your chili tips?
For a beginning chili maker, I'd suggest finding a decent chili powder. Chili powder is not just dried and ground chili peppers, it is a spice mixture with typically some form(s) of chili pepper, oregano, cumin, garlic, and other ingredients. They come in a variety from mild to super-spicy-hot.
I'd also suggest you find a base recipe you like, make it a couple of times, and then start to vary it to see what you get. A typical recipe might look like this (the all-caps are because this comes from the website of a spice company):
https://www.penzeys.com/shop/recipes/good-basic-chili/
Ingredients
2 lbs. ground beef
3 TB. vegetable oil
1 medium onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced or 1/2 tsp. GARLIC GRANULES
1/2 tsp. fresh ground BLACK PEPPER
1 tsp. GROUND CUMIN
1/2 tsp. ground CHIPOTLE PEPPER
1/2-1 1/2 tsp. CRUSHED RED PEPPERS
3 TB. CHILI POWDER
3 Cups water
1 26 oz. can tomato puree
2 16 oz. cans no salt added chopped tomatoes
2 16 oz. cans kidney beans, drained
1-2 tsp. salt
Directions
Brown beef in two batches in a thick-bottomed soup kettle. Drain off fat and set browned beef aside. Heat 3 TB. oil in kettle over medium high heat, adding onions when hot. Sauté for 4-5 minutes, stirring often. Add red bell pepper and GARLIC, continuing to cook 2-3 more minutes. Add BLACK PEPPER, GROUND CUMIN, CHIPOTLE and HOT RED PEPPERS to taste plus CHILI POWDER, while continually stirring until spices begin to stick to bottom of kettle and brown (about 30-45 seconds). Quickly add 3 Cups of water. Add tomato puree, chopped tomatoes and the juice they were packed in. Add kidney beans and salt. Add the beef but try not to include any fat that may have accumulated. Stir. When chili begins to boil, reduce heat to low and cover. Ideally chili should be simmered 3 hours to let all the flavors blend together. Stir about every 15 minutes, while checking to make sure heat is not too high, causing chili to stick to the bottom of the kettle. If you don't have 3 hours, use less CHIPOTLE and CRUSHED RED PEPPERS or else they will overpower the other flavors.
The things you may find you want to vary on top of a standard recipe are sweetness and acidity. The addition of a small amount of brown sugar, honey, or perhaps best would be molasses, can handle the sweetness. To handle acidity, you can always add a splash of vinegar or lime juice. Or, you can take the route of Alton Brown, who notes that there's a lot of chopping up of peppers and onions, and the need of some acidity... and note that commercial salsas have just that, and add some salsa instead of or in addition to some of the tomato puree and peppers.
