I grew up in Cleveland, OH where a popular, local BBQ place (Whitmore's) serves this as a sandwich or a dinner. I moved years ago and have since lived in the South, but nothing comes close to this sandwich. I suppose it's one part nostalgia and one part a "doggone good meal". This is my rendition and I think it comes pretty close since I'm no where near getting any Whitmore's on a regular basis.
Chili can be as simple or complex as one would like. I've chosen the uber-simple route with this recipe. The mix of beans makes it perfect for young and more sophisticated palates alike. The sugar is important as it helps cut the acidity in the tomatoes.
I found this recipe on the web and modified it to include fat-free or low fat ingredients, when possible. It is absolutely the best nacho dip ever. I think it's the cocktail sauce that makes all the difference. Try to allow at least 2 hours "cure" time in the fridge. An overnight stay is even better!
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