Chili is a stew and it's listed in the list of stews in the source.

Stew: A stew is a combination of solid food ingredients that have been cooked in water or other water-based liquid, typically by simmering, and that are then served without being drained.

Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, peppers and tomatoes etc.), meat, poultry, sausages and seafood. While water can be used as the stew-cooking liquid, wine, stock, and beer are also common. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), to allow flavors to combine.

The distinctions between stew, soup, and casserole are subtle and not always easy to judge. Soups tend to include precooked ingredients while stews and casseroles involve cooking the raw ingredients together; the ingredients of a stew may be cut into larger pieces than those of a soup and retain more of their individual flavours; a stew may have thicker liquid than a soup, and more liquid than a casserole; a stew is more likely to be eaten as a main course than as a starter, unlike soup; and a stew can be cooked on either the stove top (or range) or in the oven, while casseroles are almost always cooked in the oven, and soups are almost always cooked on the stovetop. There are exceptions; for example, an oyster stew is thin bodied, more like a soup.

It qualifies as a stew, not a soup.

I use sirloin steak in my chili, chi paste, peppers, chipole peppers, red and green peppers, beef stock, black beans, and other ingredients. Chili is not a soup, it is more a stew.