I make all my chili, taco meat, etc from scratch. But, if I was trying for what you seem to be describing. I would:
Take about 1.5lb +/- ground beef. lightly brown in in a cast iron skillet. Once browned I would but it in a sieve and rinse it under hot water to remove all the grease. Put it in a food mill and start with the largest insert till you found the one you like and run all the meat through the mills to get the fine texture your looking for.
I'd start with
1.5 t of dehydrated onion.
1 small clove garlic pressed
1 t beef bullion (this will add salt so wait til later - follow directions to add salt)
1/4 C chili power, start with half the amount then add as needed.
( You can always add, you can't take away)
1/2 t of cumin
1 T of masa or corn meal
2 bay leaves >> direction will tell you when to add these.
add water as need and simmer as you add all the ingredients. After everything is added turn it up to low medium and when starts to bubble. Taste it and see where you are? It should take close - as in overall flavor, you may need to add salt, and may want to add some onion or spices. But, remember the most important part hasn't been done yet and while it should be close in terms of spices it will "just not quite be there". Add the Bay leaves, stir. Cover and let it set for 2-3 hours. Taste it and see where you are? This should have 1. given the bay leaves time to work their magic. 2. Given the spices time to blend in to 1 main taste rather than a bunch if different one. You may need to add any of the ingredients to get to the right taste but I think you will be close. Let me know how this turns out.
Personally I can't imagine not chopping up at least 1/4 of a jalapeno pepper.