Spaw mentioned Cincinnatti Chili. I grew up eating Chili, and I don't think it is a mexican dish at all, frankly. The best I've had came from restaurants in the Cincy-Louisville-Owensboro area. Now, don't get me wrong...I like New Mexican Red Chili and Green Chili as well...its just a different dish than the Cincy style. I learned to make it from my Dad, and have changed the recipe over the years to reflect my taste preferences.

1 lb ground beef
1 lb ground pork
1/2 white onion
2 cloves garlic


Brown this in a pan, being careful to leave the meat moist. Transfer to Chili pot and add 1 tablespoon Cocoa powder. Stir, then pour in 1 can Rotel tomatoes/peppers, 8 oz tomato sauce, and another 8 oz can chopped tomatoes. You can add one small diced jalapeno now if you want. Add maybe a half cup of water to thin viscosity. Then add

1 tablespoon Cumin powder
1 tablespoon Mexene or other Chili Powder
1 chopped green pepper
4 whole cloves or 1/4 tsp cloves powder
1/4 tsp cinnamon
2 bay leaves

Cook this mixture low heat for 2-3 hours, correct seasoning and add some salt to taste. Add one can unflavored and drained pinto beans. Thicken the mixture with 2-3 tablespoons masa flour mixed in 1/4 cup water and stir. Serve as is, or over spaghetti, or with grated cheese and onion on top. Best with saltines, not tortillas, cause it ain't Mexican.
Good the first day, better the second.