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Place a pan over high heat. Once hot, add the ground beef and cook until browned. Drain the water if needed.
Transfer the browned beef to your pot. Remove the fond by putting a little bit of water in the pan, then scrape with your spatula. Dump into the pot.
Turn the heat on the pot to high. Add enough water to cover the meat and bring it to a boil. Once boiling, lower the heat and simmer.
In the same pan over heat, add oil and saute onion and bell pepper. Once soft, add the garlic and cook until fragrant. Next, add the tomatoes and cook for a few seconds. Add tomato paste and a little bit of water. Stir well. Once well combined, transfer to the pot.
In one bowl, add the chili powder, smoked paprika, oregano, cumin, cayenne pepper, salt, pepper, and garlic seasoning. Mix, then dump into the pot. Stir to combine. Place the lid back on and let it continue to cook. Once boiling, add the better than bouillon.
In a clean pan over heat, add the mirepoix and brown a little bit with some oil.
Add the mirepoix to the chili. By this time, your chili should be cooking for an hour. Make a taste test and adjust seasonings if needed. Cook for 2 more hours.
In a small bowl, add the flour and a little bit of water. Mix well, then pour into the chili. Cook for another 10 minutes.