I'm a big fan of Real Chili in Milwaukee and this comes pretty close. I used hot, red chili from New Mexico, which made this spicy, spicy, spicy!
I skipped the refrigeration after cooking the meat, BUT I did think the chili was MUCH better the next day at lunch after refriging the entire pot overnight. In the future, I will probably allow that mellowing time if I plan to serve this to guests. The only thing I changed was using 3 tablespoons of cocoa powder instead of the baking chocolate, only because it's what I had on-hand. Pretty great recipe as is, and if you complain about cinnamon and chocolate being in your chili, then you shouldn't be looking at Cincinnati style chili recipes...that's what makes this unique!
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I'm a big fan of Real Chili in Milwaukee and this comes pretty close. I used hot, red chili...