I think I'd have to go with "both" -- (I know that wasn't a choice).
Texas and Cincinnati chili are so different, they probably shouldn't even be considered the same dish. And while a lot of places on the East Coast attempt to do Texas-style chili, I've never seen Cincinnati style chili in the East at all.
My best friend and her DH moved to Cincinnati about six years ago, and I've been there to visit several times -- when I describe Cincy chili to people back here, they're amazed at the idea of chili served over spaghetti. To me, Cincy chili seems more like pasta with an elaborate meat sauce -- but, however you describe it, I really, really like it. My friends have become Gold Star people, but I've also been to Skyline a number of times -- can't visit Cincy now without my "chili fix."
Most of the chili you find in restaurants in the Northeast is bastardized (can I say that on the BB?) Texas style, often with beans and chunks of tomatoes. That's the way I usually make it at home -- I use the recipe that came with my crock pot. Or, I use a veggie version from one of the Moosewood books, which uses bulgar to provide a "meaty" texture -- I think it's called something like "Black, Gold and Red Chili."
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