Cincinnati Chili – score big with this winning recipe
The key to this recipe is 2 things, bacon sausage (of course) due to its smoky & meaty complexity but also the toasting of spices in the beefy & porky fat. By frying the spicy you release all of the spices potential, making this chili way beyond ordinary. Best if you make at least one day ahead of serving.
Thanks to Ryan McGovern for the idea!