We decided to taste Cincinnati chili with Boston area residents. We bought packaged and canned versions of the hot stuff in Kentucky and fed it to nine men and women between the ages of 16 and 86. Samples were Skyline canned, Gold Star canned and powdered, the non-restaurant Cincinnati brand powdered, and a recipe we made from the Internet, touted as authentic. All used 85 percent lean ground beef.
Served buffet-style with spaghetti, shredded cheddar, chopped onions, and kidney beans, the bowls had to be rated on a score card.