"This is a pretty good crack at the recipe. I'm a native of Cincinnati, so I have to criticize the texture. Most parlors here boil the meat in the cooking liquid, which, aside from the unique flavors, is what separates this style from the others. Also, if you're going for authenticity, mince the portion of the onions that go into the Dutch oven. While the texture doesn't make or break the recipe, I find it worth noting.
Also the spice mixture was pretty close, but was missing something. I added 1 1/2 t. Hot Madras curry powder and it started to smell much more like Cincinnati style chili. One more clove garlic didn't hurt either.