I’ve had the chili from JCI Grill/James Coney Island a couple more times; took a picture this last time but it didn’t come out well. Anyway, I conclude the chili is being produced by a butcher shop/meat packer who is using scraps. This from the varying sizes and shapes of the meat, from small cubes to strips and corners and end pieces. Good seasoning, texture is just a little off-putting. A cost cutting measure I’d guess.

I don’t suppose the Chili Queens in SA’s Military Plaza were cubing their meat carefully like they’d have to do to enter a chili competition these days.

This last time I was asked if I wanted beans and cheese (onions are default). I passed on the beans.

Many down here are aware JCI has a practice of rinsing their diced onions in iced water to tone them down; onions on dogs and in chili are crispy but very mild. It is intended to be a family eatery.

One poster on the old Chowhound Houston board said they rinse them 3 times.