On 31 Jul 2006 19:28:01 -0700, wrote:

>Using a "Cincinnati chili spike pack" ( probably from Goldstar; don't
>see any available on Skyline's site ) how close can you get to the
>'authentic' taste of Cincinnati Chili? (And ... any suggestions on
>making it once I get the spice packs?)

Make sure the beef is really fine-textured. That was Cute-poet-chick's
criterion, and she grew up on Skyline and GoldStar. I think she
acheived this by "mashing" it up after it browned, but I'm not sure.

serene
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