How about turkey chili? I think my father-in-law used beef and pork. Don’t care for his.
When I was young, there were two kinds of “chili” available in stores - chili and chili con carne. I was taught that plain chili had no meat but was more of a thick spicy bean soup, but when meat was added, it became chili con carne (with meat). Nowadays chili is considered a thick spicy meat soup. You almost have to order it special to have beans in it (and yet they don’t call it chili con frijoles). Does anyone know the official history of chili?