You can make great chili without tomatoes, but I love them. But too much of them in chili hides the fresh cumin taste. I made a note. I wasn't using the salt properly. I was putting it in just a minute or two before I turned off the burner.
Salt needs a little more time to develop the meat's flavor.
I jotted down a second note. I was also not treating the meat right. I like chili made from diced chuck roast. It's the best in the world for chili, I think. I ate today's chili at work cold, over cold rice.