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Reviewed Cincinnati Chili

Jan 11, 2011 in Food Network Community Toolbox on

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...

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