Originally posted by Pat T Hat
Originally posted by porkbeaks
Originally posted by Josquin
Greetings, all. Never posted before, but this topic is worth registering to weigh in on. I'm in Minnesota now, but spent ten years in Cincinnati, and there is little more dear to my heart than Cincinnati chili. By default, I'm a Skyline fan, but only because there's a Skyline every 150 yards pretty much everywhere in town. There are two reasons I believe they are superior to Goldstar: 1. They use a thinner noodle. 2. They are less likely to stew said noodles into oblivion.
Regarding the celery question, my gut reaction is "no way." But I suppose anything is possible. Online recipes are almost never an accurate guide. For example, almost every one I've seen includes chopped onion, which is just no-way, no-how, present in the real thing. That's one of the reasons I love it.
Anyway, if you want to make it yourself, the best recipe I've found is at beergeek.com. I should probably mention that I am in no way affiliated with the site. Batch #13 is still the way to go, if you stop by.
Whew. That's it. Thanks for listening.
I finally got around to trying Cincinnati chili and used the recipe recommended in this post, Batch #13 at beergeek.com. I followed it to the letter and the unanimous opinion of my family (6 adults who all love chili) was that it sucked.....BigTime
I've been eating and making Cincy "style" chili most of my life.
I don't have to make this recipe to know it's not even close to the chili parlors in town.
I'm not saying there's not someone in town who puts mustard in their chili, but I'll be damned if I can think of anybody. Add the lemon and vinegar to tomato sauce and paste and I'd have to imagine you had to of puckered.
Being that a proper Cincinnatian will not under any circumstances pucker, you see, this recipe cannot be correct!
The recipe on that site sounds closer to Cincinnati Mock Turtle soup than chili. Mock Turtle is mostly a west side (the best side) of town thing.
Although there are similarities in the meat texture and allspice is prevelant in both, the two are worlds apart.
To judge our wonderful spicy Greek meat gravy (for those that can't get over it, don't think of it as chili) on that recipe would be a shame.
If you get the chance, I hope you'll try the real deal
First off here's the "beergeek #13" recipe I followed:
Cincinnati Style Chili Batch Lucky 13
2.5 lbs lean ground beef (extra fine grind if possible) — 80% lean
3 14oz cans Swansen’s Beef Broth (lower salt version) chilled
1 cup cold water
1 can tomato paste - (6 oz)
1 can tomato sauce - (8 oz)
.5 oz bitter chocolate
4 whole cloves
1/2 tsp cinnamon
1/2 tsp ground allspice
1 tsp vanilla
2 Tbsp Dark Brown Sugar
1/2 tsp ground ginger
1 tsp ground cumin
1.5 tbsp chili powder (dark)
1 tsp (Morton) kosher salt
1 tbsp ground black pepper
4 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tsp granulated garlic
2 bay leaves
1/2 tsp onion powder
1/2 tsp turmeric
1 tsp ground coriander
1/4 tsp ground mustard
1 tbsp lemon juice
1/2 tsp dried oregano
Gather all the spices, sauces, etc. in one container before starting — makes it easier.
If you use frozen ground beef, let sit in the COLD water until it is matched the temp and it is no longer frozen. Failure to do this will result in lumpy chili.
Place broth over medium-low heat and add the ground beef. Stir the ground beef into the cold broth. Continue to stir as the water is heated. The ground beef will nearly dissolve into the liquid developing into almost a meat paste. MMmmmm meat paste. Once dissolved, increase heat to high.
Add the other ingredients and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a simmer. Let simmer for 4-12 hours. The closer to 12 hours the better.
For best results, let simmer for at least 8 hours.
Once done, remove the bay leaves and cloves, if you can find them.
Refrigerate for 2-3 days before reheating and serving.
Once reheated, additional salt, pepper, cayenne pepper, and yeast can be added — to taste.
Serve as traditionally served or as you wish. I prefer over spaghetti with shredded cheese (3-way).
The objectional taste was not a "pucker" caused by lemon, vinegar, etc.. It was the combination of chocolate, cinnamon, cloves, ginger, and allspice. Cincinnati chili, spicy Greek meat gravy, or whatever you want to call it, it didn't taste good. The texture achieved by the extra fine grind meat didn't help matters either. I would, however, still give it another try if I'm ever in the area of Skyline, Camp Washington, or wherever the "best" example is served. pb