COLLECTION: Brute Force Chili, Shaye's Cincinatti Skyline Chili, Cincinnati
Chili (Square Meals), Chili Colorado, Chili Pot.

Here are some chili recipes that I've had on file, three of which I've used
quite successfully.

Brute Force Chili can trace its origin back to a chili cook-off winner
printed in a newspaper long ago. The current evolution is a guaranteed
crowd-pleaser, and can be made as hot & spicy as you like it. "As is" it's
a good tasty chili, made for rolling up in tortilles with lots of cheese
and whatever else you like to eat your chili with. It should cook for at
least 3 hours, 6 hours or overnight if you can spare the time. The longer
it cooks, the more tender it gets, however you may get tired of the smell
after a day of cooking it. When it's been cooking long enough, the meat
gets so tender the chunks are literally falling apart. It's good, though.

The Shaye's Cincinatti Chili is, would you believe, an alternative to
spaghetti sauce. It's mild and sweet (the cinnamon does that), and won't
burn anyone's mouth unless you serve it boiling.

The Chili Colorado recipe makes a nice complement to Brute Force Chili. If
I'm having a big party I'll make up a batch of each. The recipe is simpler,
as far as ingredients go, but watch out for that bit with the blender.

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