Danke!! This is a great-tasting "authentic" recipe; I knew as soon as I saw the "crushed gingersnaps" that this was going to be great! Served this to dinner guests and they positively raved - Thank you Cathy! Chef Christopher

Reviewed On: Jun. 2, 2008

Simple & Quick & got rave reviews from dinner guests, ie. "Best Pork Loin I've ever had!" Thank you Koalagirl! ckruse aka Sgt.Rock!

Reviewed On: Mar. 16, 2008

following this recipe will give you a basic chili. "Cincinnati Chili" (i.e. "Skyline") chili, is much juicier... I would suggest NOT browning the meat first; let it cook in the sauce, stirring constantly. (hint; use a hand-held mixer to finely shred the meat in early cooking stage). Some folks have suggested adding beans to the sauce during cooking - that's not how we do it in Cincy. the basic chili is "garnished" with the addition of beans, finely chopped onions, & finely shredded cheddar cheese. Adding all of these garnishes yields a "4-Way", adding any two = a "3-way", etc. I have never seen olives used as a garnish with this dish, but I suppose that could work - just not authentic! use plenty of cocoa powder for that Cincinnati-caffeine kick.

Reviewed On: Mar. 19, 2006