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Lauren's Cincinnati Chili
September 08, 2009

This was very good stuff! I think I made a version of this a few years ago and don't remember being all that impressed. But this time, with this recipe, I enjoyed it a lot, over four days. I think I'll still always prefer the Tex-Mex, blazing hot kind of chili, but this really grew on me. I used 96% lean ground beef, and a little over 2 lbs. of it (2.13 to be exact). I used two medium-sized yellow onions, and cut a 1-oz. baking chocolate square in half. I put it all in a slow cooker, and since it only has high and low settings (no medium-low), I cooked it on low for the full 5 hours. I served the results over spaghetti. The chili was pretty spicy, and watery, but that's the idea, I gather. The sheer variety of spices might have been lost on my particular palate, but it all tasted good. I'm going to make another batch tomorrow!

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