The topic of a proper chili should be added to the list of taboo dinner-talk topics alongside religion and politics: We are a nation divided over a simple bowl of meaty goodness.
Some regions are serious about chili. Texas has taken the no-fuss approach. The ingredients in a Texas chili are simple: Meat, chilies, and a bit of time. Leave the beans and tomatoes at the store; they don’t belong here.
Cincinnati, on the other hand, has created such a complicated concoction that you need to learn another language just to order. Get a two-way (over spaghetti), three-way (with cheddar cheese), four-way (with onions), or five-way (with beans). The city might be on to something though; they have the most “chili parlors” of any city in the country and consume over two million pounds of chili each year (you hear that Texas?). But before you hightail it to Cincinnati, be aware that they add cinnamon, cloves, allspice, or chocolate to the ingredients list. Say what?