"I thought this chili was pretty good. I like sweet chili. This is a recipe I will use again, but next time I will omit the raisins. They didn’t look very good and I don’t think they added anything. Plus, my dinner guests were a little freaked out by them. I served over egg noodles, added a dash of ground cloves, and sour cream, hot sauce, and cheddar cheese on the side.:
PREEEEEEEEEEEACH, MY SISTER!!!
Gold Star is tomatoier than Skyline. Skyline is the more popular brand but Gold Star definitely has its band of devoted followers. A distant third is Blue Ash Chili and I don’t recall how tomatoey theirs is.
Zero raisins on the premises! Nothing on the menu contains raisins so there is not even the chance of one accidentally making it into your food.
I love me a good, tomatoey chili, but I am also open to the herbs & spices: it reminds me of tourtiere! 
PREEEEEEEEEEACH, MY SISTER!!! 
Not news, but
I just saw an ad for “golf in Arizona” that was talking about the economic impact and such, and then added “all while using just 2% of Arizona’s water”.
To which my reaction was, of course, “2% of Arizona’s water is going to golf?!?!?”
What qualifies something as chili? (By common culinary standards, not oddly passionate personal food preferences.)
Worst. Principal. Ever. (Or is she the best? 
)
I don’t know if I could give you a strict definition (although I have seen some people claim it’s not chili unless you cook the meat first, separately, and Cincinnati chili does fail by this definition, but so does a lot of crock pot and instant pot chili). But if you are expecting regular chili when you try Cincinnati chili you will be disappointed because it’s not what you were expecting, much the same way you would be disappointed if you ordered a brownie and received cornbread.
I actually lived in Cincinnati for a while, so I’m familiar with the local staple. I will say that when I think of chili, I do think of the chunky, more Texas-like variety (although I prefer it without beans, which I understand is a whole other debate). But regardless of its category, I do like it as a meat sauce.
It makes me think of a related culinary issue: Apparently a non-zero number of people exist who refer to tomato sauce as “gravy.” 
imo, that’s just no.
So beginners to French cooking start with the 5 basic "gravies’?
directionally towards worst.
True, and it is Jacksonville. Even if you don’t reflexively hate Florida, you can know that there’s nothing good about Jacksonville.
I loved him in The Good Place.
How do we know he doesn’t belong in the good pl… oh, he’s from Florida.
BORTLES!!!
What was the line about Jake Jortles? I was trying to explain that to BF but I failed.
“I’m telling you, Molotov cocktails work. Any time I had a problem, I threw a Molotov cocktail and Boom! Right away, I had a different problem.”
First, I thought the Italian-Americans often referred to their spaghetti sauce as gravy, I think I have seen that in a few TV shows or movies.
Second, growing up I thought chili was the sauce, meat and beans. Then I heard Texas chili didn’t have beans and noticed that the can of chili from the store usually says “Chili con carne with beans”, so I now assume the chili is the sauce, chili con carne is the sauce with meat and chili con carne with beans is what I always called chili.
Some folks have a hard team distinguishing between reality and fiction.
