Can you do pink peppercorns? They’re a different kind of tree but might have the same chemical.

Otherwise, some of the most “chili” flavors come from cumin and Mexican oregano and garlic. Coriander is another, and you could add a little kick with allspice. Roasting your bell peppers whole until the skin gets partly charred will give you a faux chipotle flavor. You then discard the seeds and throw them in the blender or food processor so you aren’t eating big chunks of char. Onions of course and tomatoes (canned crushed is fine) and of course ground beef and some beans, I use a can of kidney beans, with the liquid, but use what you like. Often some corn flour or meal is added for thicker, you could crush a few chips or crumble a corn tortilla for that.

I’ve got this all out of order! Char peppers under the broiler first, take out and let cool. Saute your onions in a little olive or corn oil, add garlic and beef, get it browned, add spices, turn down the heat while you get the seeds out of the peppers and chop/puree them. Add them, the tomatoes and beans, taste and add salt, and check if you got all those haphazard spices in. (It’s not done, it needs to simmer awhile, but it’s cooked enough to be safe.) Simmer for… maybe 30 minutes? Or until you’re ready to eat it? If it seems runny, add the tortilla/chip “flour” to thicken it.