Well, ketchup doesn’t fit into my idea of what this experience should be. And the cheese is actually a bit of a bone of contention for me, as I am not lactose intolerant, but quite a few cheeses (including American and most cheddars) do disagree with my ulcerative colitis, so I tend not to eat many sharp yellow cheeses.
My big onion concern isn’t so much about raw onion as a topping, but whether there are onions actually cooked into the chili. I can’t stomach the things even if they’re cooked for hours. That’s why I mentioned the onion powder. And most recipes I’ve found on the internet mention boiling chopped onion into the chili itself. And regardless of exactly how the places in Cincinnati do it, I can’t get up there more than about once every few years anyway, so it’s moot. I need a reliable recipe that will get me at least as close as I can get (with my food idiosyncracies) that I can cook at home and at least get the general idea of what this style of chili really is.
Does anyone think that I could take the recipe that soozycue520 posted above and substitute an appropriate measure of garlic and onion powder for the raw garlic and onion, and still be reasonably close?
Man, I’m complicated… 😉