Followed by pasta al forno.
Followed by chicken pasta Alfredo.
Followed by simple penne pesto.
Posted on 11/05/2023 7:56:26 PM PST by DallasBiff
10 Cincinnati Chile
Coming from the most chili-mad city in the United States after Texas, Cincinnati chili is a popular dish made with ground meat, stock, and unusual spices such as cinnamon, allspice, Worcestershire sauce, and chocolate or cocoa. The chili is usually served over pasta such as spaghetti, then topped with a flavorful combination of shredded Cheddar, fried beans, onions, and crushed oyster crackers.
With more than 180 chili joints in the city, Cincinnati takes great pride in being a chili capital. The dish was invented in 1922 by a Macedonian immigrant called Tom Kiradjieff. He opened a Greek restaurant called The Empress, which was a total failure until Tom started to serve chili prepared with Middle Eastern spices.
(Excerpt) Read more at tasteatlas.com ...
When we lived in CA in the ‘90s, I liked Linguine Caruso at Milano’s in Agoura Hills. Linguine, red wine tomato sauce and chicken livers.
Never had the Carroll Shelby brand, but I can bet a dollar that Cincy Chili is very different. It’s an acquired taste and not like a traditional beef, bean, tomato chilies most are used to. First it usually has cinnamon and in some versions chocolate. It’s more like a chili sauce after cooking down, the meat is chopped really fine and the chili is put on Spaghetti or small hot dogs, topped with cheese and onions. There are beans available for those that want them on the spaghetti but they are not in the cooked chili.
I have had to go through withdrawls since moving to Taiwan 16 years ago. Did get the mix occasionally when I would go back to visit.
I’ll try it, I ran into chili on spaghetti in Kansas City and after I got over my Texas shock I thought it was pretty good.
I think my mistake with making chili on spaghetti was just pouring chili on it rather than looking for a chili sauce that fits the dish.
For regular chili give Carroll Shelby’s a shot, I used to recommend it to my California friends as an excellent mix that can impress people.
Yep, I learned that living in Napoli as a Navy brat “tween” (age 11-14.) It was supposedly created from things everyone tended to have in their kitchens. I rarely see it on restaurant menus but it’s so easy to make.
I’m sure it would. But I’m one of those weirdos who likes anchovies and puttanesca in its original, very basic recipe is one of my favorite comfort meals.
When I try out a new Italian restaurant, I always order linguini and clams in a white sauce to see if they know what they’re doing. Flick a little red pepper on it. Yum.
Followed by pasta al forno.
Followed by chicken pasta Alfredo.
Followed by simple penne pesto.
I love my puttanesca
That navy bean pasta dish not so much
Or squid ink pasta
Here in middle TN the Greeks often do Mexican spaghetti
Basically spaghetti and meat sauce dolled up Mexican style
Demos is famous for it
I think I’d like that. I like Mexican food and spaghetti so I imagine I’d like the combination of the two.
They have four kinds:
Oh man, that brings back memories. A favorite haunt when I used to live there back in the day, along with Armands and Bullfeathers.
Didn't like the Cincinnati, always got Texas instead.
I like all of these except the one made from sea urchin gonads.
It is more a Greek meat sauce. I know someone who would use it in her moussaka where it was pretty good.
Pasta is hi-carb junk food. But I’ll eat it 2x a month. The only way I will eat it is spaghetti in red sauce. Grated Parmesan and an Italian meatball if available. I have never eaten pasta Alfredo and never will. I don’t like creamy sauces.
Try -— When you cook spaghetti, Drain it as dry as you can. Then add 1-2 tablespoons of olive oil and some sea salt. Mix well. Then top it with red sauce.
“I would rather skip lunch then eat the garbage served to us in public school.”
My public schools served edible enough food. Friday was fish day, which I really liked. Such as fish sticks and baked cod cakes. I brown bagged it maybe 20 times total.
Desert was often a decent apple brown Betty. That I have never eaten since.
“But I’m one of those weirdos who likes anchovies and puttanesca in its original”
Big yum for anchovy pizza. Anchovies are expensive, or I would be eating some every day, in every way. Such as in a homemade hamburger. Because they are delicious due to being high umami. I bought a small glass jar of them. I have kept the left over olive oil to use on toast or a toasted bagel.
I make “Sloppy Mac,” ground beef and Manwich or some other sloppy joe shortcut, to which I add elbow macaroni and eat it in a bowl.
No worries. My brother always called it "Idiot's Delight".
One thing I can’t stand is sweetness in savory dishes, to me it ruins so many canned goods from some canned chili to some canned spaghetti sauces and Chef Boyardee products.
Does Cincinnati Chili have any sweetness?
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.