Cincinnati Chili

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I thought this recipe was quite good. I did add a little more water than the recipe called for.

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We here in Cincinnati usually don't brown the meat,instead we cook it in water and add spices and let cook for 3-4hrs.

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This is a pretty good recipe. I tried this on some friends who were visiting from Ohio, because, ya know, everyone in Ohio probably eats chili like this. In spite of my alarmingly tactless interpretation of regional cuisine, my guests really liked this chili!

I actually used cocoa powder instead of chopped chocolate, but who knows how big of a difference this made. Still, I'd like to take total credit for the rave reviews my chili received.

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I lived in Cinncy for 2 years and loved there chili this bought back so many memories. I actually used venison burger than Hamburger and couldn't tell a difference. Not sure what all the negative response were on this recipe. I thought it was extremely good. It did need a little more of one ingredient to make it exactly like Skyline or Gold Star.

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This is a pretty good crack at the recipe. I'm a native of Cincinnati, so I have to criticize the texture. Most parlors here boil the meat in the cooking liquid, which, aside from the unique flavors, is what separates this style from the others. Also, if you're going for authenticity, mince the portion of the onions that go into the Dutch oven. While the texture doesn't make or break the recipe, I find it worth noting.
Also the spice mixture was pretty close, but was missing something. I added 1 1/2 t. Hot Madras curry powder and it started to smell much more like Cincinnati style chili. One more clove garlic didn't hurt either.

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I loved it and so did my daughter. We did not have all the ingredients on had so we used what we had, added a ittle extra chocolate and made sure we used hot enough chile powder. yum yum. It even makes the house smell heavenly. This recipe is defenitly a keeper.

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Outstanding, tastes just like Skyline Chili, the only thing that we could not find in our grocery store was the sweet paprika, used regular and it was awesome...Thanks again Food Network

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Too spicy - and hot. Not good hot (my girlfriend and I like spicy foods - the kind of hot that hurts your mouth but has no flavor. Just not good. We had to drain it, boil it, drain it, and then mix in tomato sauce and add more worscherster sauce to save it.

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I've lived in the Cincinnati area (Northern Kentucky all my life and one of the reasons I'd never move is because of this style of chili. This is one of the recipes of Cincinnati style chili and it's delicious. There are several versions in the area offered by a slew of 'chili parlors'. From the looks of the upcoming series of Food Feuds with Chef Symon, a Cincy-chili feud might be a contender. But I'm surprised this style doesn't catch on more around the US.

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I didn't use this recipe because of the reviews and because I found another recipe that really hit the mark! Authentic Cincinnati-style chili is made with meat that is simmered in a liquid, not fried...anyhow, I won't say anything more except that I was told the batch I made was even better than Skyline's...this is directly from my cousin and his family, who came to visit us in Toronto two weeks ago. They live in Cincinnati and know their Chili! Here is a link to the recipe I used:

http://www.instructables.com/id/How-to-make-Cincinnati-style-chili-Skyline-Chili/

P.S. I rated it a 3 out of 5 (average simply because I had no choice but to enter a rating and because it seems to be an average recipe...