I too have enjoyed this topic, and I hope to try the recipe in the OP some day soon.
Regarding "authentic" chili recipes from Texas or any region, I argue that chili recipes are so prolific and so individualistic that I'm not sure the term "authentic" really has any meaning, except that for example me as a Californian could never originate a chili and call it anything but "authentic Californian chili" and somehow that has no cachet. I think all of us Americans will always think of Texas when we think of chili.
That said, here's another interesting authentic Texas chili recipe, from Lady Bird Johnson LBJ's wife:
That's from LBJ's website: Lady Bird Johnson's Recipe for Pedernales River Chili
I found it interesting to compare this recipe with that in the OP, and neglecting proportions I found it very similar. Lady Bird didn't add extra fat (and I think that fat is a damned good idea!), and she added water (I agree with the OP that the meat will release sufficient juices) and tomatoes. I like the idea of adding tomatoes provided if kept within reason. .... I think the water was partly to compensate for water lost to steam in a long cooking. ... I accept that some folks like beans in their chili. I'm not one of them.
I apologize if I'm going too far off topic but I've cooked the package chili (add your own beef) from Carroll Shelby "Original Texas Chili" (maybe an
original but certainly not the
original) and I liked it. One trick I learned from this package mix, something I've done with other chili recipes with great success, is that masa harina is the perfect, very best way to thicken chili if yours turns out too thin.
I prefer my chili chunky but I'm very captivated by the recipe in the OP. I usually cook my chunky chili and then serve it taco style (in tortillas). I'm curious how people suggest serving chili made from ground meat.