I don’t believe you. I need a recipe for proof. 
I use Old El Paso chili seasoning packets when I get them. I know, anathema, but they’re easy and it just tastes better than the other brands. It used to include a small amount of cocoa powder - not enough to taste chocolatey, but like your cinnamon, just added a depth of flavor. They got rid of that ingredient, but I still prefer their mix.
For no scientific reason, I always assumed chili cheese fries is a Los Angeles invention (washed down with Brew 102). Same as when Jews moved to LA to make movies they discovered tacos and chili but realized sour cream would go great on them.
I usually have Saltines with my chili, just because there’s always a box or two in my pantry.
Sometimes I’ll crush corn chips and put them in the bottom of the bowl along with a layer of grated cheese. Then nuke it and stir the lot together.
I’ll not say no if someone else wants to bake a pan of cornbread just to eat with chili, but I’d rather they spoon the batter over chili and put everything in the oven to make a chili pie.
If you gave me tortillas, I’d probably just spoon the chili over each one and sprinkle a little grated cheese on top.
Same here. Good chili can overwhelm other flavors so ordinary white rice is fine without masking some flavor I’d miss. Crackers would be about the same I guess but more like a transport mechanism.
Of the three choices, tortilla (chips) all the way. If I have my druthers, I choose seasoned curly fries. Not “chili fries” with the chili dumped on top; just a side of fries that I can dip into it.
Those all sound good. So do corn chips. So do spaghetti noodles (chili mac).
My first choice would be cornbread, but I don’t usually order chili in a restaurant and I very rarely make it at home. Next runner-up: tortilla (chips), but I’d rather have Fritos Scoops or Trader Joe’s Organic Corn Dippers. In last place would be crackers, but they shouldn’t feel bad because they’d top the list if I was having soup.
Generally crackers (and a lot of cheese), but sometimes I take a large flour tortilla add cheese and maybe some other things and make chile burritos.
We were eating them in the late/mid 1970s in Santa Monica. However, the experts say there is no one known origin. Basically American poutine. (which I also like, but it is hard to get down here)
Tortillas in preference to the other two. Cornbread but not sweet. Bonus points for jalapeño cornbread or crackling cornbread though.
Better than any of these options is hominy.
I crumble crackers in my chili. Gives it texture.
I grew up on chili over rice, because I grew up in what was rice farming country only a decade or so before, so rice was everywhere.
Surprisingly good, and inexpensive to boot.
Chili over rice is the standard in the UK, followed by putting it on a jacket potato. I also like it (well, veggie chilli) with potato wedges, or with corn tortilla triangles fried in coconut oil (surprisingly delicious). I have never previously heard of eating crackers with chilli, and it seems like a really odd combination. Maybe I should try it?
I actually grew up having saltines with chili; it wasn’t until later that I discovered the joys of cornbread and corn chips.
I’d never thought of having it over rice, but maybe I’ll give it a try.
Oyster crackers.
Also over macaroni, and sliced avocado on top.
Just lots of shredded cheese for me. Before I gave up starches, I wouldn’t say no to some oyster crackers or a slab of sourdough.
I grew up eating chili with homemade from scratch cornbread (I can still picture the corn meal package in my mind). That’s what I like. I’ve never cared for saltines. Too salty and bland. Tortilla chips might be o.k., but I think I’d prefer Fritos – they’re cornier (even if saltier than saltines).
Don’t like chili with starch mixed in – macaroni, spaghetti, rice, all a hard no.
We’d sprinkle grated cheddar on top with a dollop of sour cream and a bit of scallion slices or diced white onion.
As a member of the minority that defines “chili” as chile verde (mostly New Mexicans), it’s flour tortillas, corn chips (or corn tortillas briefly pan fried), and a “no” on saltines or cornbread. If I have otherwise majority Tex-Mex chili con carne / “red” chili, then it’s flour tortillas, then cornbread, then crackers. In general though, since it comes with beans, I’m going to want a lot less carb/starch than I would with chile verde.
Not that I’m saying red chili is wrong, just not what I grew up having as chili, so getting my regional preferences out in the open.
From the choices presented, my go-to is crackers, but I usually have a hard time turning down cornbread.
But my real preference with chili? Sour cream. Lots.
Rice for me, too. Get Kraft singles and put them on the rice(whlie hot), and then put the chili on the slices and rice.
It’s great.
Fritos. Preferably as in the dish Chili and Fritos (said name omits the cheese that is essential to that). “Frito Pie” can mean a lot of things which may not be the same.