I'm exactly the same way...I just don't get hung up on calling each of them chili.
One of my in-laws, buttuming that my pbuttion for Cincinnati chili meant that I was an overall chili zealot, bought me a chili cookbook (I really like the cookbook, I'm just not an overall chili zealot) and I've had great fun working my way through many different chili recipes. Of the regular, Texas Red variety chili, I really like the basic chiles (dried and otherwise), onions and cubed chuck (I normally buy a chuck roast and dice it fairly small). That's probably my favorite, and I might have some rice and/or beans on the side.
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In terms of mid-America, Betty Crocker style chili con carne, I've been known to have that with some crushed tortilla chips and maybe some diced onion and cheese. Given my mood, I might even eat that over spaghetti.
I guess I really only have two hangups: one is that I feel there are certain things, which I've described, which make Cincinnati chili authentic. The second, of course, is that I think one shouldn't get all hung up on the name...while Texans might feel otherwise, they don't really have a trademark on the name "chili". It's too generic of a term, as far as I'm concerned.
Guy
