Cincinnati Style Chili Batch 16

It’s finally here. After a 2 year break, hosting a homebrew club meeting at our place seemed like the perfect time to post the next version of my Cincinnati Chili recipe. Changes this time include increase in the amount of meat, more cayenne (perhaps a little too much), pureeing the onion and garlic, switching to dark cocoa powder, and a further refining of the spices. I think the results are fantastic. Perhaps the best ever! Give it a shot and let me know what you think. Cincinnati Style Chili Batch 16 3 lbs lean ground beef (extra fine grind if…