My step-dad and his whole family are from Cincinnati, Ohio, so one thing I grew up eating that almost no other Southerners would claim is Cincinnati Chili. This is most certainly not like Texas chili. It can, however, be perfectly keto as long as you're mindful in how it's served. It's also my husband's favorite dish, and we eat it every year (ketofied nowadays) on his birthday.
Originally created by immigrants from Macedonia, Cincinnati Chili has a distinct Mediterranean spice profile. Think cinnamon, allspice, and clove in a rich and meaty tomato sauce. The most common brand name under which you might find it sold (be it in a can, a frozen package, or at a restaurant) is Skyline, and it is normally served over noodles and topped with onion, shredded cheese, and Tobasco on the side. Sometimes beans are added to make it a 5-way dish, and other times it can be served as a coney (aka, a chili-topped hot dog).
At some point a long time ago, my mother came across a recipe to make the most amazing dip with Cincinnati chili, and it's long been a personal favorite. This dish is a low carb, casserole-style riff off the Cincinnati-style chili dog and that amazing dip, kind of rolled into one.
Notes: I very easily find the cans of Skyline chili in the canned meat and soup section of the grocery store, and I live in a Publix state (aka, not close to Ohio). Check your local grocer before ordering anything.
It should also be noted that while every can I've purchased here (and that friends have purchased) show very clean ingredients, I did come across one gentleman in our Facebook group who could only find cans that listed cornstarch on the label, which is no good. I suspect those are an older recipe, but if that's the case in your town, check your freezer case and sub in the frozen kind instead (heat it through first), which is definitely clean.
As with many tomato sauce based dishes, this is even better the next day.