Personally, I don't think it has nearly enough spice. Ground cumin, chile pepper, and mexican oregano. In greater quantities.
A dry, rehydrated and pureed ancho chili would give it depth of flavor without making it too hot.
Why the sugar? I have never put it in chili. Sometimes unsweetened chocolate but never sugar.
Paprika? Again, I am wondering why.
Also, personally I think that is way too much tomato. Plenty of chili aficionados use very little or no tomato in chili.
Beef stock works but I generally use beer.
I think you have a good base that needs to be kicked up
Less is not more. More is more and more is fabulous.