Yes, I do use it fairly often. I have had a couple of versions of
Cincinatti chili and I liked them better than the usual blando
Midwestern bean and tomato soup that often labeled "chili". My own
regular chile is based on chile colorado with beef from the state of
Sonora. I use either dry California chile powder or sometimes whole
dried CA chiles with broth, onions, garlic, Mexican oregano, cumin
seed, coriander seed, and a tiny pinch of cinnamon and cloves for the
sauce in which I simmer cube of beef chuck. I like it with flour
tortillas. I also make a pork version with just chile, garlic, Mex.
oregano, and broth.

D.M.