I lived in Texas for a year and had to listen to people spew that nonsense about ‘no beans in chili’. Whatever. It tastes better with beans in it and my chili does not resemble soup at all. It’s extremely thick and incredibly flavorful. I like to add a tablespoon or so of cocoa and a dash of nutmeg to mine sometimes. Gives it a different flavor. Every once in awhile we’ll put a little red wine or beer in it but I think that is too over powering. I do like to use dried beans that I’ve prepared myself but usually just buy the canned stuff. I’m afraid with a house full of little kids it just makes it easier. I haven’t had a chance to prepare beans and freeze them in awhile. It is that time of year though! Will have a pot of chili brewing here tomorrow.
With all due respect, my dear lady, saying that chili “tastes better with beans in it” is like saying that chicken soup tastes better with beef added to it. If beans are added, the dish ceases to be chili.
And as for nutmeg, chocolate chips, and the like, may God forbid.
Again, meaning no disrespect, but you are a Missourian. While the form of barbecue unique to your region does you credit (while remaining of course inferior to true* barbecue), no real Texan could ever consider the dish you describe — however tasty — to be chili. It just isn’t.
* Texas.
Best chili I ever made had venison, red wine and beans in it. Daggone freaking good.