In Texas, it's simple. They use cubed beef, ground chile, onion, and garlic. There's a line in the "Chili National Anthem", a song written by a raunchy Houston songwriter, that goes, "Don't give me no beans, that would be obscene." That means that with most Texas-style chili, beans are either omitted completely or chili is served on top of beans. The Greeks who emigrated to the U.S. in the early part of the century are usually credited with creating Cincinnati-style chili. It's composed of ground beef and typical Mediterranean ingredients like cinnamon, tomato, and allspice, and it's often served over spaghetti or onions with cheese and beans. There are regional adaptations everywhere. In the Southwest and in some Midwestern states, pinto beans are commonly used. Farther north, it's kidney beans.