I strongly agree with all the previous reviewers that said in order for this to be a "true," genuine Cincinnati chili, you mustn't brown the meat, instead, boil it raw in the broth and chop it into tiny pieces with a spatula. Usually, diced onion is added as a condiment to the finished dish. I happen to love onions, so I'll grate ½ a sweet vidalia onion into a bowl with a box grater. I add it to the simmering beef and it dissolves into the broth. Also, never drain the boiled beef in a sieve to discard the fat. You'll lose the flavor! Instead, refrigerate the finished chili as instructed and you can peel the hardened sheet of excess fat off the top with a spoon.
Genuine Cincy chili is finely textured, like a pasta sauce. It's not supposed to be a chunky stew like Texas chili. With a few, very minor adjustments, this recipe is perfect! Thanks Marbalet!
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I strongly agree with all the previous reviewers that said in order for this to be a "true,"...