TOD:
I have judged many chili competitions since moving to Texas. Most follow very specific rules: no beans, the meat must be shredded or ground beyond recognition, no other ingredients should be identifiable by sight. A bowl of red, as we call it, can sometimes get its color from only chili powder, no tomato allowed. Other than that, you're free to make it however you want. I've had chilis thickened with a roux, beer or masa, which is like a corn mash. These folks are serious about their cook-offs, so you can get some great chili at all ends of the heat spectrum. The best will leave you hungry for more.