Next to the issue of prayer in public school, nothing is so likely to spark debate as the matter of what goes into "real" chili. In Texas, it's a simple, fiery blend of coarsely diced beef and chili peppers. In certain enclaves on the Ohio River, it's a mellow assemblage of ground beef, chocolate, tomatoes, and cinnamon, served over spaghetti. But here on the shores of Lake Erie, chili generally means a sort-of-spicy, sort-of-soupy bowl of ground beef, kidney beans, assorted vegetables, and seasonings, served perhaps with a bit of grated cheddar and a pack of Saltines. Our favorite comes from the kitchen at homey little Guv'nor Pub. Thick and subtly flavored, the restaurant's well-rounded chili -- not too spicy, not too bland -- is as comforting as a soft fleece blanket on a wintry Cleveland day.