Missed the edit window.
Lab, you need a cup of coffee. My post later on in the thread you referenced was the one you meant, I think, and much more applicable here. I think we all know where I land on the scale. 
I think one of the biggest adjustments chili-lovers have to make when trying Cincinnati chili, aside from the “different” flavor of it is the texture: it can be very thin. I had never seen anything like it until I moved here. I was always accustomed to thick, robust, hearty chili. Cincinnati chili is almost the polar opposite of that, but its still good.
Silenus, you’re a good guy. Maybe that’s why I like to poke fun.
ETA:
Ninjaed!
It’s also one of the most delicious things you can put on a hot dog. Texas Red just doesn’t cut it as a coney topping.
As long as you’ll quit calling cow “barbecue”, we have a deal.
No? Well, too bad then.
I completely agree. Its perfect on coneys (hot dogs, for the uninitiated) with that finely shredded cheddar cheese, some onions and a squirt of mustard. OK, I know what’s for lunch now.
There’s no such thing as beef BBQ?
I generally use barbecue as a verb. I don’t mind restricting it’s use as a noun to properly cooked pig.
According to Texans, there is.
(I love brisket, eat my chili without beans, and think these “real” discussions are a waste of time.)
Yet, here you are. 
(Give in to the Dark Side, Lab. There is power in the snark. You can feel it.)
Dr. Hogly Wogly’s motto is “If it will fit in the pit, we will BBQ it.”
If brisket is wrong, I don’t want to be right. It’s all I cook in my converted 55 gal. malt drum smoker.
I agree. If its good, its good and you have to call it something. Brisket is BBQ, so is pulled pork and chicken too. Its a verb or a style or method of preparing something.
My wife just sent me a text asking if I’d make chili for dinner tonight.
No joke.
It’s the Circle of Life.
Did you ask her if she wanted beans?
She always asks me specifically for “the kind you make with no beans”. This, despite the fact that she’s never known me to make chili with beans, unless our vegetarian friends are visiting.
Yep, I had the real deal for the first time this summer, when we popped into Cincinnati after touring a couple distilleries down in Kentucky. The first thing that I was surprised by was just how soupy the chili was. Even though some Chicago chilis can get quite thin, Skyline chili was more like spaghetti sauce than chili. (Which, in some ways, it is.) I had a five-way, and then a couple of Cheese Coneys.
The other thing that surprised me was just how much cheese they use on their 3-ways and up. It’s a giant mound of cheddar cheese that is shredded into very thin, hair-like strands. These pictures here give you an idea. I don’t know how they make any money using that much cheese.
In my opinion, the best use for that chili was as a hot dog sauce. The Skyline hotdogs themselves are pretty bland, run-of-the-mill skinless hot dogs, in my opinion. But with the chili and cheese over them, they transform into something I am craving right now. That chili, or whatever you want to call it, is amazing stuff. I agree that it really doesn’t have much resemblance to what most people call chili throughout the US (I’m not being Texas purist; I’m including chili with beans and all that here), but it’s good stuff, nonetheless. If they want to call it chili, eh, go for it.
My embarrassing secret (Oak was right.)
For the chili lovers, I’ll share. And remember - the recipe is simply a starting point. Experiment as desired.
Chuck’s Roadkill Chili
The meat is the critical part of the recipe. It has to be fresh; ie, no more than 6 hours dead on the roadway and not flattened to a pancake by 18-wheelers. Ideally, you want a couple of large jackalope carcasses; there’s really good eatin’ on those critters.
The Great Horned Texas Jackalope
Jackalopes are getting scarce, so if you can’t find any jackalope carcasses, pretty much any other roadkill will do: possums, rabbits, snakes, raccoons, cats, etc. If it’s a shelled critter like a turtle or a possum, you’ll need to clean out the shell fragments. Stay away from skunks, though, for obvious reasons. But if you are too lazy to get in the car with a shovel and a large garbage bag, you can substitute low-fat beef, ground or chunk, from the grocery store.
Ingredients:
4 pounds of roadkill as described above.
2 teaspoons Steak seasoning - Lawry’s Hickory Barbecue Seasoning works well.
1/4 cup Chili powder plus 1 tablespoon
1 teaspoon cayenne pepper (adjust up or down depending on how badly you want to sear your lips)
1 teaspoon Black pepper - coarsely ground
4 teaspoons Ground cumin
1 tablespoon Basil
1 teaspoon Garlic powder
1 cup Celery chopped
1 cup Onion chopped
1 cup Green or Red bell pepper chopped
2 large Jalapeno pepper seeded and finely chopped
2 cans (16 oz) Chili beans - Kidney or Pinto as you prefer (this is to be gracious and hospitable to our benighted Yankee friends who don’t know any better. True Texans don’t put beans in chili.)
22 ounce Tomato juice
14 1/2 ounce Tomatoes - diced
1 can (16 oz) Tomato puree - salt free
14 1/2 ounce Beef broth - 1 can (or 2 cups of water and a beef bouillon cube)
3 tablespoons Sauce - Barbeque (your personal favorite is fine)
2 tablespoons Worcestershire sauce
8 ounce Cheddar or Monterrey Jack cheese - shredded for garnish
Preparation
Combine meat, steak seasoning, chili powder, cayenne, black pepper, cumin, basil, and garlic powder in a large pot or deep electric skillet and mix well. Cook until the beef is no longer pink, stirring frequently. Add celery, onion, green pepper, and 1 jalapeno (you can dump both peppers in here if you want a real whang with the chili). Cook until the vegetables are tender, stirring frequently.
Add tomato juice, tomato puree, beef broth, undrained beans, undrained tomatoes, barbeque sauce, and worcestershire sauce and mix well. Simmer until reduced to desired consistency. About 1 1/2 to 2 hours. Top with shredded cheese and serve with a whole bunch-a-crackers and the extra jalapeno if you didn’t cook with it.
Ah, so neither of you are fans of the game of “turtle”, then?
And, mind you, it’s “chili con carne”, not “carne con chili”. As for the diversity of chili I once tried to find a jambalaya recipe and found out that there were as many of them as people cooking it.