Vixmom, judging chili in Texas is different from judging chili elsewhere. You have a definite set of rules, such as you cannot identify the meat by sight, so if you're mixing meats, they all need to be ground the same way, so the beef looks like the venison, pork or chicken.
NO beans. Ever.
It's called a bowl of red, so you are required to judge the redness of it and how well it works. Not Red Dye No. 2 red, but a natural, chili-induced red.
Many do not use tomatoes.
I can't remember the rest this morning.