Look, I don't mean to be a PITA, but Eupher, the recipe you linked to has these ingredients:
How do you get it rich and thick? With no tomato ingredients, it sounds like watery beef soup with a kick to it.
I think the recipe above has too much tomato paste. A little of that goes a long way.
The link I provided was just an example of what chili should LOOK LIKE. I didn't endorse the recipe.
Again, there is no need for any thickening agent if the beef is:
1. In large enough chunks to begin with.
2. Simmered to both concentrate the broth (don't use too much to begin with - just barely enough to cover the meat) and tenderize the beef.
With the beef and the scorched/skin burned off the chilis, along with onions and garlic and spices, and not too much beef stock to begin with, you'll wind up with a thick, rich, meat stew. Nothing watery or soupy about it.
I hope that helps.