Recipe for Cincinnati chili
Re: Recipe for Cincinnati chili
I always thought the key to Cincinnati Chili is that you put the meat into the sauce raw, (rather than pre-cooking separately,) which causes the meat to break up into the fine, smooth consistency you see at a chili parlor, as opposed to the chunks of beef in Texas or Mexican Chili.
There's a place called Hard Times Cafe here in the DC area which serves what they call Cincinnati Chili, but it tastes like Texas Chili with cinnamon added. :rolleyes:
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