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.
"Okay you guys, pair up in threes!" --Yogi Berra
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