I live in the Cincinnati Area and have for my whole life. This is a good recipe. -- Here's what I did. After boiling it in beef broth for about a 1/2 hour and draining it, I put the meat in the food processor for a few seconds. It was the perfect consistency and looked exactly as it should. How to serve it up: For 3-Ways, 4-Ways and 5-Ways. On a small warm plate layer the following: (1)"Thin" Spaghetti (2)Kidney Beans (3)Chili (4)"Diced" Sweet Onions (NOT chopped) (5)Finely Shredded Cheddar Cheese piled high. It's best to shred your own so it's still nice and fluffy, if cheese can be called fluffy. Also, try dribbling some Hot Sauce and Oyster Crackers over the top. How to eat it -- DON'T MIX IT UP or anything. Just take your fork and slice into it one bite at a time. --- Serve up a Cheese Coney like this: On a warm hotdog bun (1)A thin line of mustard. (2)Small, skinny Hotdog (if you can find them) (3)Chili (4)"Diced" Sweet Onions (5) Cheese. (Don't forget the hot sauce, if you prefer it.) Omitting any of the layers is totally up to your taste. Just my opinion: Cincinnati Chili is meant to be eaten with spaghetti or as a coney and not as an actual "bowl" of chili. Most Cincinnatians would agree with me I think. Another side note: It's not "Gold Star Chili" which is my favorite Cincinnati Chili, but I plan on tweeking this recipe to get it as close to that as possible. Though this is a very good Cincinnati style chili recipe.
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I live in the Cincinnati Area and have for my whole life. This is a good recipe. -- Here's...