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Thread: Chili con Mucha Carne page 2

  1. #11
    Rojo's Avatar
    Rojo is offline Senior Member
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    Quote Originally Posted by KimNKY View Post
    but only discovered the chocolate thing recently.
    And you're from Cincy?

  2. #12
    KimNKY's Avatar
    KimNKY is offline Member
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    Quote Originally Posted by Rojo View Post
    And you're from Cincy?
    I'm a transplant from Wisconsin- so the chili I grew up with was meat, beans, and tomatoes with premade seasoning. On top of noodles, with oyster crackers and cheese! I'm not a huge fan of the Cincinnati style, although I suppose the plain chili could be primal-ish- a quick look at Gold Star's website says it contains gluten and MSG though.

  3. #13
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    breadsauce is offline Senior Member
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    That DOES look good. Tomorrow's supper sorted out!

  4. #14
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    RittenRemedy is offline Senior Member
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    Mmm similar to mine. Chili is one of my favorite foods, and I always have to try other people's recipes. I'll have to give yours a try at some point.

    I use all beef brisket/chuck, anchos, a little bacon, onions, chili powder, cumin, coriander, oregano, garlic, tinned tomatoes, cider, and winter squash.

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