there was a midwestern site that touted a chili you put on pasta. I ordered some and found it was like the ingredients had been put in a blender. It is a favorite in that locale. In the Texas/New Mexico area it's not chili if it has beans in it. I prefer a chili that you could stand a spoon up in a cupful and it has tomatoes, beef and beans in it. What do you think of turkey/chicken chili and should it be considered chili? Seems like a Southern California modern variety aberration to me.