Thank you, from the Foods of the World Forums! |
Cincinnati Chili |
Post Reply |
Author | |
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
Posted: 05 May 2010 at 08:25 |
To the uninitiated, Cincinnati Chili looks nothing like what youve had before, But once you get a taste of this local Ohio specialty, you just might get hooked. Here is my personal favorite recipe for Cincinnati style chili.
If you happen to be near Cincinnati and want to try this delight, here is how you order:
One way: A bowl of plain chili....this is unheard of...nobody orders a one way.
Two way: A plate of spaghetti covered with chili.
Three way: Spaghetti, chili and onion.
Four way: Spaghetti. chil, onion and cheese.
Five way: Spaghetti, beans, chili, onions and cheese.
Ingredients |
|
Go ahead...play with your food!
|
|
Sponsored Links | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
dave - i have heard of this before, and it sure looks interesting! would like to try it one of these days...
|
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
I decided to make a batch of my favorite chili yesterday, so I figured I might as well go ahead and do a tutorial as well.
Here are most of the necessary ingredients....garlic and tomato sauce are missing I believe, and cider vinegar as well. You'll notice a bottle of Zing Zang bloody Mary mix in the photo...that was leftover from the holiday parties, and I thought I might replace the water and chicken broth in the recipe with it. Step number one is the one that most chili aficionados will have the most trouble with....bring a large pan of water to a boil, and cook your ground beef. Toss the meat in and whisk for about 30 seconds, then drain your beef. This is what you'll be left with....the individual strands of meat that came out of the grinder...no clumps or lumps of meat....this is a trait of a true Cincinnati chili. Now it's simple...just saute' some onions and garlic in a few tablespoons of oil While the onions are cooking, you can measure out your spices Then add your spices and cook until fragrant Add your meat back to the pan along with your liquid ingredients, bring it to a boil, the reduce heat and give it a good long simmer. I usually cook mine a couple of hours. When it's cooked to your liking...boil up a pot of spaghetti and toss it in butter Now we'll plate up a "four way" First the buttered spaghetti Chili to your liking Chopped raw onions And plenty of shredded or grated cheddar cheese Voila! a four-way is born. The addition of drained and rinsed red kidney beans would of course, make this a five-way. I hope you folks get a chance to try this chili ...it really is different, but good! |
|
Go ahead...play with your food!
|
|
africanmeat
Chef Joined: 20 January 2012 Location: south africa Status: Offline Points: 910 |
Post Options
Thanks(0)
|
yummy this looks good . as the winter will hit us i will do your chili .
thanks
|
|
Ahron
|
|
pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
Post Options
Thanks(0)
|
Still not sure about the chili over spaghetti part, but I suppose it'd be like a spicy meat sauce. One of these days I'll venture it.
Thanks for the post! |
|
Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
|
MarkR
Chef Joined: 03 February 2011 Location: St. Pete FL Status: Offline Points: 625 |
Post Options
Thanks(0)
|
The boiled beef part ain't working here. I think I would rather grind the meat after it's cooked. Like boiling ribs, you wash out all the flavor and fat.
Other than that, looks and sounds great! Not sure I could call it Chili though......But worth a try!!! |
|
Mark R
|
|
AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
Post Options
Thanks(0)
|
Boiled beef, spaghetti.... Nah! Doesn't work for me.
|
|
gracoman
Chef Joined: 09 August 2013 Status: Offline Points: 885 |
Post Options
Thanks(0)
|
Yo Dave.... You da man!!!!
I've been making Cincinnati Style for years and years and years. I know it sounds odd to the uninitiated but this is something that should not be knocked until tried. There are always beans in mine, and I don't boil the meat (although I should) but those are the few differences worth mentioning. I'm a small time outfitter of sorts, taking tenderfoots into the desert and backcountry for a few days of "roughing it" (hardly roughing it when I'm doing all of the work and all of the cooking). When I pull out the dutch ovens, folks can't believe what I can produce in them. Cincinnati chili is a favorite. Everybody freaks when they are first served this but they are all standing in line looking for seconds. They all think I invented this dish, and I just let them go right on thinking that. |
|
Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
Post Options
Thanks(0)
|
Yep....it is most certainly one of those "don't knock it until you try it" type dishes. Sounds to me like your "tenderfoots" have it quite easy.
|
|
Go ahead...play with your food!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |