Question for Mik, LD, George:
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What's the proper ratio here?
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You know it. Total improv kind of a thing, but as far as the chili goes I tried to make it as close to the mark as I could (while using up some other veggies that would have gone bad.)
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If you’re going for a Cincinnati style, then you want to go 1 part chili, 2 parts pasta, 20 parts cheddar cheese.
The natural cheddar cheese dietary effects create quite an interesting battle with the Skyline chili dietary effects. Kind of like an internal tug of war.
You will also want a half part of diced onion...
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This would be considered “lite” cheese.!
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BUT - hie thee to Amazon for Cincinnati Chili mix packets or Skyline cans. Awesome. Just throw in the beef unbrowned, the packet, 6 oz of tomato paste and 6 cups of water and simmer for 90 minutes. With the cans you just cook the pasta, dump it on top and add the cheese.
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When has anything good come from a packet like that? Chili seasoning? Nope. Salad dressing? Nope...
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