I lived for a while in Albuquerque back in the 70s, right on old Route 66 in fact, and learned to make chilli there. It never ceases to amaze me the way people in Britain and Australia make chilli or imagine it to be. I have never once had anything like a genuine chilli outside of America. It is not meant to be an elaborate curry like stew, let alone seeved over rice, but a very simple dish of beans, chillis, tomatoes and a few spices, ground meat if you're making chilli con carne. I like to add chopped onion.
Serve in a bowl with saltine crackers broken over the top and a splash of vinegar.
Good old fashioned truckstop chilli as served on Route 66 in the good old days