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Related: Culture Forums, Support ForumsLarge Batch Of Cincinnati Chili Nearing Completion....
It has been simmering for almost three hours....
I have only recently started making this stuff, and really like it. It will not completely replace the standard variety in the rotation, but it is certainly giving standard chili a good run for the favorite title.
Denninmi
(6,581 posts)3, 4, or 5 way?
The Magistrate
(95,244 posts)Not that much of purist in serving it, so i am not sure how this would rank among the ways. I add a small amount of beans in the final cooking stage, and do not add toppings myself. Others here are having it with diced onions and shredded cheddar, even sour cream....
I like the novelty of the spice mix. I have been starting to do some curies recently, and there is a good deal of overlap. It sounds odd, but it works very well.
Duer 157099
(17,742 posts)Only after reading the post did I look at who the author was, and there was a moment of cognitive dissonance, as if The Magistrate might post about, say Grey Poupon, but chili?
And doesn't Cincinnati chili involve pasta of some sort?
The Magistrate
(95,244 posts)You serve it over a 'thin' spaghetti, vermicelli or angel hair.
I have always been something of a chili-fiend: the first apartment I had with a refrigerator, I used to cook up very large batches and freeze portions, that I would take out in the morning so they would be thawed to eat when I got back from work....
Major Nikon
(36,827 posts)I guess most people do because that style seems to be the most popular. Most people around here consider it sacrilege to even put beans in chili. Personally I like using red beans (not kidney beans) in mine, but I'm a big fan of legumes.
The Magistrate
(95,244 posts)It does taste good though, little though that taste does resemble that of a standard chili. In regard to the latter, I have always been in the 'beans' camp, myself.