I also go with a good amount of cumin and I’d go with 1 medium can of sauce then adjust to taste. One thing with this style chili is that it is so much better the second day. The best seems to occur when I make it on the thin side and let it sit. It seems like I use a lot more spices than regular chili and on the second day they seem to all blend together into one homogenous flavor.
I use the coco and about 1-2T is a good amount. I also use the allspice and cinnamon..mace does not work well, I think that clove might overpower not be good either so watch the pumpkin pie spice a little. Chili powder also seems to work well and gives a nice deep color.
Another tip is to add the meat to the liquid instead of pre-browining it as it tends to yield smaller pieces of beef that way. Also keep stirring for the first few minutes after you add the beef to get the smaller pieces.