Usually how we do it in my family is we'll make some cornbread, then put a hunk of it in the bottom of a bowl. At that point, we will proceed to pour the chili on top, although it's really more like a glop, and we definitely need a spatula. Then top it with onions and cheese and there ya go. However, the chili is fantastic on its own as well. The key to getting the sauce so thick is that we let it simmer for hours, so it usually takes about three hours to make one batch. As for the meat, we use a chuck roast and cut it up into 1/4th inch cubes, but I kinda get lazy with that, so it's more like small chunks. Then a mess of spices (cumin, chili powder, chipotle powder, etc.), some water and beef broth, then simmer and wait. Halfway through the simmering process we add more chili powder and cumin, then just before it comes off the burner, even more chili powder and cumin. If you want a copy of the recipe, I can PM one to you. But it is soooooooo good.