Well actually it varies widely from cook to cook but it is usually pretty spicy hot and has chunks of meat. One thing I like to add on occasion if I can get it fresh is venison. I am also on the no beans side of the fence but would not turn down a bowl with them included. I'm sure if you did a google search for it you would come up with a few recipes. Great stuff on a cold day.
Quote from John Thorne, editor/publisher of Simple Cooking sums it up pretty good.
"Chili, chili con carne, Texas red - whatever you call that savory concoction of meat, grease, and fire - is the natural child of the arguing state of mind. There's no recipe for it, only disputation, and almost anyone's first thought after a taste of somebody else's version, no matter how much it pleasures the throat, is that they could make it better."