The true romance of chili is in the sharing. Yes, I feel I know how to make exceptionally fine chili as do several tens of thousands of other chili enthusiasts.
The beauty of chili is that there are several “best” chilis. A chili rated best at any given chili cook-off may not be rated best at the next chili cook off.
I like to make many different kinds of chili because each has its own time and place. For example on Christmas Eve all my grandchildren look forward to a chili I make that is actually an Italian gravy meant to be served over spaghetti. I omit the spaghetti but sometimes serve it over macaroni. When I was young, the truck stops in the Midwest served "Chili Mac". It was a regularly spiced chili served over macaroni and was fun. The closest description for mine would be "Cincinnati Chili" because of some of the unusual spices I use.
I sometimes like a hearty Texas Chili with pinto beans and served with corn bread. At times, I use ground beef and at other times, I use beef cubes. I make my own chile powder and often that is the only spicy ingredient but at other times, I add jalapeno, or cayenne, or on occasion dried habernos peppers.
Glad you brought it up, now I'm hungry for chili.
Chili may be served with pinto beans and corn bread ON THE SIDE. If the “chili” contains beans, onions, tomatoes, rutabagas, kumquats, or any fruit or vegetable other than chiles, it is not chili.
None of the other foods you mention are chili.