Chef John's Cincinnati-Style Chili
If you have a choice, the finer the grind of the ground beef, the better.
You can use 2 teaspoons of fine salt instead kosher salt, and white vinegar instead of apple cider if you like. All the spices can and should be adjusted to taste.
I thought this was a little too dry and that I had reduced it a little too much, so I added a little more water, tomato paste, and another pinch of salt, brought it back up to temperature, and served it the same way as before. It was pretty much the same experience, with more juices on the bottom of the bowl. But the video I've seen of the real stuff looks more similar to the second, saucier version.