This is NOT the recipe from ATK. Biggest difference is that the ATK recipe calls for you to blanch the raw beef briefly in boiling water so you get the signature "strands" of beef.
Thank you for posting this recipe! I've made this several times for company to rave reviews. Just be warned that Cincinnati Chili IS NOT the same as regular chili. It has a fairly strong cinnamon taste, so just be prepared. Gotta go "5 way" though: onions, cheese, and beans. My husband likes to throw a little hot sauce in there too. Also goes well on hot dogs and hamburgers.
To the reviewer who said this recipe is not from America's Test Kitchen - it IS the exact recipe from America's Test Kitchen. The raw beef is "blanched" in the chicken broth and tomato sauce.<br/><br/>I have made this recipe countless times and recipe always turns out wonderful with super soft fine meat.
My husband grew up in Cincinnati, and I've tried unsuccessfully a couple times in the past to re-create Cincinnati Chili for him, but this recipe seems spot-on! He loves it, and says to him it tastes just like the original.
America's Test Kitchen is usually spot on, but this was so-so to good but not great. If this is authentic Cincinnati Chili, I am not a huge fan. The flavors worked well together, though the texture just wasn't quite there. I guess I am a bean kind of guy when is comes to chili. This made me feel like I was eating fancy sloppy joe filling rather than chili.
This is a great recipe. NOT at all like a typical chili recipe but wow, the spices are fabulous when paired with the sharp shredded cheese and raw onions. It's an easy recipe to make and leftover meat sauce freezes and reheats well!