I have made it and ate it all over the place including Texas.
Since I have been in New Mexico, I have learned to make it with a lot of pure chili powder and no tomato.
Tomato is for stuff like pasta sauce.
Also onion, garlic, and cumin. S& P.
A little thickening - cornstarch, Masa, cornmeal or just crumple up a few corn chips.
I usually use hamburger, but have used Beef stew eat, ground pork, ground turkey and chicken.
My chicken chili red will made you howl at the dark side of the moon!
I also make a vegetarian chili that makes folks say - are you sure this is vegetarian?

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