Article: Cincinnati Chili

I was born and raised in Cincinnati and grew up eating Cincinnati chili so I would have to make a few changes to this recipe. You never, ever brown the meat when making Cincinnati chili. And never use tomato sauce but use tomato paste. Cooking for an hour is not nearly long enough. Good Cincinnati chili is simmered for at least six hours, or better yet, cooked in a crock pot over night. Also, it is better refrigerated then heated and served the next day. It should never be hot-spicy so the red pepper can be omitted. Go easy on the vinegar because it should not have a sour taste either.