Posted on 10/05/2010 9:05:20 AM PDT by JoeProBono
"Outside of the state of Texas, Cincinnati, Ohio, is the most chili-crazed city in the United States. Cincinnati prides itself on being a true chili capital, with more than 180 chili parlors. Cincinnati-style chili is quite different from its more familiar Texas cousin, and it has developed a cult-like popularity.
What makes it different is the way the meat is cooked. The chili has a thinner consistency and is prepared with an unusual blend of spices that includes cinnamon, chocolate or cocoa, allspice, and Worcestershire. this is truly the unofficial grub of Cincinnati.
The people of Cincinnati enjoy their chili spooned over freshly made pasta and topped with a combination of chopped onions, shredded Cheddar cheese, refried beans or kidney beans, and crushed oyster crackers. If you choose "the works," you are eating what they call Five-Way Chili. Make sure to pile on the toppings - that's what sets it apart from any other chili dish."
Your Texas lineage suggests you to be above average in every way. Perhaps someday, you’ll eschew this ‘bean’ fad. It’s certainly more forgivable than the whole Cincinnati chili absurdity.
People that put beans in their chili are also the same poor misguided souls that think pork is barbecue.
(Saying that as a proud Texan who knows barbecue = brisket.)
Man you guys are really getting wound up.
In Texas, chili is frequently treated as the base and many things are added to it. Pico De Gallo, oyster crackers, Saltines, cheese, onions, rattle snake, corn chips, frequently the additions are whatever is in the cubbard.
My own favorite is chili with grated carrot put in at the last moment.
Chili with pasta is fairly popular and it is one of my favorite meals. A perfect union of Tex-mex and Italian.
“Chili is what God has for dinner.”
A friend of mine that visited Cincy on business said:
“I was all revved up to get some of this ‘skyline’ chili the locals kept telling me about. I was expecting something incredible, exotic, that I could write home about. It was good, but just good. The built it up so much that the reality couldn’t live up to the hype, which made it a let down.”
LOL. Indeed. All the children in Texas are above average.
LOL. I don’t know how you did that with Texarkana, but you are right.
No tomatoes?
What sets my chili apart would be putting some stewed tomatoes, cilantro, jalapenos, celery, and lime juice in the blender. This gives a deep, full, but also very fresh flavor.
I'm only a naturalized Texan of 26 years, but I have seen prize winning chili both with and without beans. Granted there are heated arguments here about the subject, with the "no beans" crowd being usually the most heated.
In mine, the beans (canned) are added next to last after boiling an hour in slightly salted water. Worse yet, they're half pintos and half kidney beans.
The Cincinnatti "chili" seems more like spaghetti sauce with beans than an actual chili.
I just moved to NC so I’m feeling the loss right now.
Spaghetti sauce with kidney beans is not chili.
There are no beans in red chili.
I’ve liked everyone I’ve ever known from Texas, they have an attitude.
Damn, I forgot to mention the tomatoes! Yes, a big can of tomatoes, either diced, stewed or crushed, and two or three cans of tomato paste. Heated up to your liking with whatever you prefer to make it hot. I often use green Tabasco sauce. Since I’m neither a sadist nor a masochist I tend to stay away from the hotter varieties of pepper.
I assume you’re going to share... right?
Now THAT’S funny! Thanks for sharing.
Cincinnati chili is similar to mole - always wondered where they got the idea. Here’s one example:
http://www.epicurious.com/recipes/food/views/Chicken-in-Mole-Puebla-Style-238185
I will be happy to share - my wife is going to retrieve her recipe for me and I’ll FReepmail it to whoever is interested.
I’ve read that story before it still made me sweat thinking about it. I can walk down the aile in the grocery store where the hot sauces are and break out in a sweat. I carry a towel with me to crawdad boils. Good thing though is I have a cast iron stomach and never have any morning after bathroom problems. I live in east Texas were the cajuns and mexicans bumped up against each other and neither was willing to give any spices. Some of our restraunts are just ridiculous on the scoville scale.
CINCINNATI CHILI
1/2 tsp. cinnamon
1 large onion, grated
4 Tbsp. chili powder
1 Tbsp. allspice
1 tsp. cumin
1 tsp. red pepper
2 dashes Worcestershire sauce
1 qt. water
2 lb. ground chuck
1-2 garlic cloves, grated
1 Tbsp. salt
5 whole bay leaves
1 large can tomato sauce
1/2 Tbsp. vinegar
Possible toppings:
Cheddar cheese (that's all I use)
Diced onion
Red kidney beans
Oyster crackers
Cook meat in water until meat is colorless and pulled apart. Add all ingredients (except toppings). Cook slowly 2 hours. Remove bay leaves. Serve over spaghetti or on hot dogs(!). Add toppings as desired.
It was very kind of you to remember. I’m glad your wife’s feeling better - pass on my thanks to her - and again - many thanks to you, andy-in-nh.
CINCINNATI CHILI
1/2 tsp. cinnamon
1 large onion, grated
4 Tbsp. chili powder
1 Tbsp. allspice
1 tsp. cumin
1 tsp. red pepper
2 dashes Worcestershire sauce
1 qt. water
2 lb. ground chuck
1-2 garlic cloves, grated
1 Tbsp. salt
5 whole bay leaves
1 large can tomato sauce
1/2 Tbsp. vinegar
Possible toppings:
Cheddar cheese (that’s all I use)
Diced onion
Red kidney beans
Oyster crackers
Cook meat in water until meat is colorless and pulled apart. Add all ingredients (except toppings). Cook slowly 2 hours. Remove bay leaves. Serve over spaghetti or on hot dogs(!). Add toppings as desired.
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