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Cincinnati Skyline Chili
September 25, 2002

This is a great recipe but the meat should not be browned. You should mix the dry ingredents with the the liquids and mix in the meat also instead of 2 cans of tomato sause use 1 can of sause and i can of paste, bring to a rolling boil the reduce and simmer for about and hour to hour and a half. the meat will melt in you mouth. Try it like this i promise it's wonderful.

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