Eric Shotwell Recipe Reviews (Pg. 1) - (10181672)

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Eric Shotwell




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Cincinnati Skyline Chili

Reviewed: Jul. 1, 2007
I agree wth CKruse's review. Don't brown the meat first (let it brown as it cooks) and use a hand blender (like a Braun) to grind the meat up finely. And for me, I use pinto beans on top of the spaghetti... not mixed in. Plus be sure to use lots of finely-shredded cheddar cheese. It should melt on top of the chili and sort of 'bond' to the chili, so you can cut a bit of the chili and lift it off the plate. (And also, don't put it in a deep cereal-style bowl... serve it on a plate with a bit of a rim to it, so you can cut a bite off and scoop it up. True Cinci chili lovers don't twist their spaghetti on their fork... they cut and lift!
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Cincinnati-Style Chili

Reviewed: Jul. 1, 2007
OK, but not as good as some recipes I have had for Cinci style chili. And a true Skyline lover would know... you don't mix the beans in! Instead, you cook the chili, ladle the beans on top of the spaghetti, and follow it up with the cheese. You wouldn't be making a true Skyline-tasting chili by mixing the beans in. Also, and this is probably a matter of personal preference, I like to use red pinto beans instead of kidney beans. Kidney beans make it taste too much like a Texas style chili. One other tip: To make it more authentic-tasting, use a hand blender to grind up the meat very fine. It's much better finely ground than in a chunky form.
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