Lauren, I have got to say this is the best-tasting, most authentic home-cooked Cincinnati Chili recipe I have encountered so far. It gets really close to Skyline, Gold Star and the other parlors around Cincy that I have tried. The only things I do differently is to boil the ground sirloin instead of browning it, and I usually add a can or two of tomato paste at the end to thicken it, depending on how soupy it is. The flavor is always on-point, though. For Cincinnati Chili virgins, just remember that this dish is in a class all of its own. If you're not from the Midwest or have not tried Skyline, Gold Star, or even Chili Mac from Tony Packo's (Toledo) and Steak n Shake, you're probably in for a shock. The use of vinegar, cinnamon, allspice and Baker's Chocolate and its use as more of a meat sauce than a soup/stew really sets Cincinnati Chili apart from other styles.
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Lauren, I have got to say this is the best-tasting, most authentic home-cooked Cincinnati...