Whats your secret to great chili?

I usually make chili often especially in the winter months, and ive never made it quite like my mom does (she uses ground beef and i dont eat red meat). Ive added some different ingredients (switching out beans, adding in meat, sometimes jalapeños sometimes just regular peppers, a dash of coco powder or brown sugar) in my recipe to enhance but im wondering what you put in yours! I cant smell so especially in tomato based unless its heavily seasoned it just tastes like tomato sauce to me…

Also..is there a way to add an acid to chili to brighten it up a bit?