Chili is just that: peppers, usually dried, reconstituted, and pureed into a broth. If you really want to fancy it up, add some meat to make chili con carne, and this is essentially what the chili autentico at Nacho Mama's is. The broth is so simmered down as to be barely liquid, deep rust-colored and smoky and slightly chocolaty from dried peppers, with big hunks of tender beef and not much else--no beans and for damn sure no tomatoes. You can dress it up with cheese and sour cream, and it does come in a tortilla shell bowl, but these accoutrements don't detract from the impeccable character of the chili. In fact, the sour cream helps mellow out the slow heat and intense flavors.