The big deal in Kansas City is Loose Meat chili. You sit down, they serve you a bowl of cooked hamburger meat, and you put what you want in it...onions, vinegar, whatever. And when I first had it, I was just a kid, and even then I thought, "This isn't chili."
So..whether you call it Cincinnati Chili, Loose Meat Chili or whatever..it's just some Northern City's way of cashing in on the name of a food that originated in the Latin American countries, and found it's way to perfection in Texas. Now...when you go to New Mexico it's spelled chile, and there are two kinds, red and green, and this was the forerunner of the TexMex version which concentrates on the red version, but even that is different because they use cumin mixed with their chiles, whereas you seldom taste cumin in NM chile.
It's silly to say you can call a steak a chicken. Just silly, because there is absolutely no similarities, whereas Cincinnatians want to call their concoction chili because of its similarity to CHILI...or at least they wish it was.
I find it discouraging that in this forum, hosted as it is on a website where the core mission is to not only merely accept but to *revel* in the culinary differences between regions, posters find themselves unable and/or unwilling to accept a regional difference.
We ARE reveling in regional differences!! And I never said that I didn't like Cincinnati chili, just that I THOUGHT it was a misnomer. And I DO accept that regional difference.
So quit yer gripin' LOL
And revel in the differences.