Chili ended up tasting like indian food
Normally I'd post this as a comment, rather than an answer, but it's getting a bit long.  The problem is, this is conjecture.



I'm guessing it's the cloves, coriander, and/or anise that might be throwing off the flavors towards Indian.  You have a few options : (1) make it so so spicy that no one wants to actually eat large amounts of it, (2) smother the flavor with something else.  Unfortunately, chili is so strongly flavored, this can be difficult, or (3) try to meld the flavors more.

Letting the chili sit overnight will help with #3, but you can also add more alcohol and let it cook down.  Instead of going with a neutral alcohol like the recipe calls for, I'd add beer or hard cider.  For more of #2, I'd also be inclined to add more tomato paste ... it might help to smother some of the stronger flavors.

You might also have to serve it with cheese &amp; sour cream.

Unfotunately from experience, the one time I really screwed up a batch of chili, I tried all sorts of things, and the only way to save it was to eat it lukewarm (which kept you from noticing all of the flavors), but with lots of hot sauce (which kept you from noticing it was lukewarm, and covered up the flavor).