I might have missed your correction on this post, but I don't really know any Texans that think that Chili does not have meat in it. I Live south of the Nueces River, true south Texas, "Rifles Only" country.
The way I have always under stood it the Chill Queens of Ole San Antone invented it, mixing different peppers and other secret ingredients and making "Chili Con Carne", later just shortened to "Chill", with tough cheap or even cast off Beef, and sold on the streets with tortillas.
I don't really want to debate it, just stating my understanding and that is about all I have to say about it, probably said too much already, I reckon I would stand corrected by a 7th generation person from San Antonio.