The paprika used in Hungary for paprikosh (sp?), etc., is quite different from the cheaper paprika usually found on the spice shelves, which, I have been told, is of a type known commercially as Spanish. We can get the Hungarian at several stores here, but not in the supermarkets. Nothing wrong with the Spanish, but the flavor is quite different. We have never used it with chile and beans.

Lonesome EJ, the Cincy chile you describe is close to one also made in the southwest with the exception of the cocoa powder- but bitter chocolate is often used in southern Mexico with chiles in all sorts of dishes. There are many 'moles' but mole poblano perhaps is best known. I have had satisfying bowls of 'chili' in Illinois and Seattle and elsewhere that wasn't the true border type, but I won't complain if the dish is tasty and satisfying.

I will add a mole poblano recipe here a little later, for comparison.