I think alot of the issue boils down to regional (or individual) preference. Personally, I prefer chili with beans (kidney, black, pinto, or all of the above), lots of aromatics (onions and garlic) and lots of spicy, jalepeno and/or habanero peppers. Almost always served over a bed of rice with shredded cheese and green onions on top. If it's not spicy enough to make your forehead sweat, it needs work. Of course, you've got it right when several cold beers are required to wash it down. Add in the aforementioned cornbread (made in an iron skillet) and you're totally in business.
Lived in Texas for five years or so and as is evidenced by the previous post, even in the chili captial of the planet, there is no consensus as to beans or no beans. To paraphrase Bob Ross, "In my little world chili has beans but in your world, you can put whatever you want in it."