Cincinnati Chili

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Post
anselmo1
Cheeseburger
2006/09/10 21:08:48
A friend of mine just got back from Cincinnati and told about Cincinnati Chili. Chili over spaghetti with a layer of cheddar cheese? I have never heard of this! Seems to me the spaghetti would be a little to much with chili.
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/10 21:15:47
My husband brought home some Skyline chili from Cincinnati recently, having heard it is wonderful.It is very different from chili I know(but very tasty)as it has a distinct cinnamon taste to it.We tried it on hot gogs, and the spaghetti you mentioned.I prefer it over the spaghetti as it is a much finer coarse chili and didnt stay on the hot dog bun easily.Very yummy, though...
TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2006/09/10 21:50:54
It is extremely popular here in Cincinnati.

Some folks eat it 3-4 times a week. If you asked my sister Lisa, she'd tell you it is here favorite meal.

That said, I think it is a bit of an acquired taste, same as goetta. Not something that you will necessarily like as an adult trying it for the first time. My kids clamor for it.

I am of the belief that out of towner's enjoy it more if they don't spend time trying to argue that it isn't chili as they know it. Fine, if you don't think to is really chili, think of it as a special greek (greek folks put this recipe together in the early 20th century) spaghetti\hot dog sauce, and you'll tend to like it a lot better.
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/10 21:58:01
please do not misunderstand-i was just saying it was not a type of chili I expected.We order it on line all the time, and as I said in my previous post-"Very tasty"and "yummy".And I quickly solved the problem with the hot dog-I serve an open faced sandwich with the chili, hot dogs and cheddar.We just eat it with a fork!!!Great meal with a salad...
quote:
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TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2006/09/10 22:42:40
quote:
Originally posted by annpeeples

please do not misunderstand-i was just saying it was not a type of chili I expected.

No misunderstanding here - it's cool - we Cincinnatian's get reactions from "how odd" to "thats NOT chili, dammit" all the time. Each is right in some ways, each is wrong in some ways. It is what it is.
SassyGritsAL
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/11 17:40:49
I live in Huntsville, AL, and have relatives in Crescent Springs, KY. I ALWAYS get my Cincy chili fix when I visit (got on coming up soon). I absolutely love it. The little coney dogs are my fav. (I can't believe how much cheese they pile on), and my next fav. is a 4 way (I'm not too crazy about the beans). People in Cincy and surrounding areas that offer this type of chili are so lucky.

I have bought the canned Skyline chili from Korger's but it just ain't the same (something to be said about the atmosphere of a restaurant).
Sundancer7
Fire Safety Admin
RE: Cincinnati Chili 2006/09/11 17:44:36
Gold Star has a stand in Concourse B at the Cincy airport. I also enjoy those small dogs with onions, chili and cheese.

Paul E. Smith
Knoxville, TN
mayor al
Fire Safety Admin
RE: Cincinnati Chili 2006/09/11 18:21:17
I will never forget my first experience with "Mid-western" Chili. I had traveled to Louisville from NJ for a job interview at the college that later hired me. When the Dean took me to lunch at a local restaurant I had a cup of chili with the lunch. I was so shocked when I spooned into that cup and found spaghetti in the bottom of the chili. Then when I tasted it, it had the Cincinnati spice-base, rather than the Tex-Mex spice base. That formed the basis for the conversation over lunch!!
That was 28 years ago and even with a 15 year break to go back to SOCAL in the middle of that time period, I must admit I really like the Cincinnati version. I prefer it in a bowl with all the "5 levels" mixed in as opposed to the "Layers on a Plate" one gets at the traditional Chili Parlor. BUT IT IS GREAT !!
gcw
Junior Burger
RE: Cincinnati Chili 2006/09/12 01:21:59
Skyline Chili! I heard about it recently, via another forum, and am looking forward to trying it on our road trip to Florida. I've located a couple of restaurants on our route. My question: Has anyone tried either the frozen meals or the canned Skyline sold in some supermarkets?
soozycue520
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/12 01:59:33
quote:
Originally posted by Al-The Mayor-Bowen

I will never forget my first experience with "Mid-western" Chili. I had traveled to Louisville from NJ for a job interview at the college that later hired me. When the Dean took me to lunch at a local restaurant I had a cup of chili with the lunch. I was so shocked when I spooned into that cup and found spaghetti in the bottom of the chili. Then when I tasted it, it had the Cincinnati spice-base, rather than the Tex-Mex spice base. That formed the basis for the conversation over lunch!!
That was 28 years ago and even with a 15 year break to go back to SOCAL in the middle of that time period, I must admit I really like the Cincinnati version. I prefer it in a bowl with all the "5 levels" mixed in as opposed to the "Layers on a Plate" one gets at the traditional Chili Parlor. BUT IT IS GREAT !!


Al~~

You can order a "bowl" of Cincy chili, and get it without spaghetti. Or any adornments.

I think "Cincinnati chili" is best described as not chili, but "Greek spaghetti sauce". It is more sauce than chili.

I like the "coneys" better. Coneys [not coney islands] are [extra small] hot dogs with Cincy chili, with or without mustard, cheese, and onions.

I, personally, like "chili cheese sandwiches" without the hot dog. I know this is blasphemy to hot dog lovers, but, until you try them...

Cincinnati chili is different, but definitely Cincinnati. And it is GRRRR8!!!
Scorereader
Sirloin
RE: Cincinnati Chili 2006/09/12 15:03:17
the skyline chili was recently featured on the Pitt-Cincinnati college football game.

it looked great.
mayor al
Fire Safety Admin
RE: Cincinnati Chili 2006/09/12 15:48:36
GCW-
While the canned and frozen versions give the basis tastes, Eating the chili in a regular Chili Parlor, be it Skyline or Gold Star or one of several other 'brands' Is the only way to really get the full-flavor!

Much like the idea of buying frozen White Castles versus getting them fresh at 3AM after a long night of Pub-Crawling. It just ISN'T the same !
Beer Belly
Junior Burger
RE: Cincinnati Chili 2006/09/12 16:05:47
I've never tries the frozen or canned stuff, but I have used the pre-packaged Skyline season mix. Just add ground beef (I add beans too, but I'm sick like that). I love the stuff.
Slim Strummer
Cheeseburger
RE: Cincinnati Chili 2006/09/12 16:20:29
I bought a mix once and made it at home. Basically, I want to bathe in it.
Rowsdower98
Cheeseburger
RE: Cincinnati Chili 2006/09/12 20:46:45
It can hardly be called chili, but that does not mean it's crazy tasty, which it is. I'll take three Skyline cheese coneys with mustard and onions. I stop there every time I'm in Cincy. They have Gold Star around where my parents live, but I'll take Skyline over Gold Star anyday. Not that Gold Star isn't tasty, Skyline's just tastier.
ken8038
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/12 21:22:21
I've only had the pleasure of real on-location Cincinatti chili once, years ago. OK, it's not exactly what the rest of the world would call Chili, but it was mighty tasty. The local Wegmans here in NJ carry Skyline canned Chili, and it's pretty dam close to what I remember. I always keep a couple of cans on hand, and wait for my wife to serve Spahetti to the 4 of us. There's usually just enough left over to add onions, shredded cheese, and make a good Cincy style lunch for myself the next day.

Only drawback, Skyline canned Chili is about twice as expensive as the next most expensive brand canned Chili. --Ken
MarciaD
Junior Burger
RE: Cincinnati Chili 2006/09/13 10:14:01
I live in Florida (Orlando area) no Cincinnati Chili here. I am wanting to make some for my friends and have the chili recipe but I would love to find those little hotdogs and buns. Does anyone know where you can get them? Thanks for your help.
Ashphalt
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/13 10:28:42
This may have been covered in the past, but can anyone who knows Cincinnati chili recommend a reasonable recipe? I recall that some time ago Gourmet did one that looked interesting, but it was quite invovled and made a large quantity for something we might eat once and decide we don't like. Probably what you need to do to make it properly, but does anyone have a favorite home version?
soup43
Junior Burger
RE: Cincinnati Chili 2006/09/13 10:40:26
quote:
Originally posted by MarciaD

I live in Florida (Orlando area) no Cincinnati Chili here. I am wanting to make some for my friends and have the chili recipe but I would love to find those little hotdogs and buns. Does anyone know where you can get them? Thanks for your help.
At the Skyline website they list six locations in FL but none really close to Orlando
Michael Stern
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/13 10:41:39
quote:
Originally posted by Ashphalt

This may have been covered in the past, but can anyone who knows Cincinnati chili recommend a reasonable recipe? I recall that some time ago Gourmet did one that looked interesting, but it was quite invovled and made a large quantity for something we might eat once and decide we don't like. Probably what you need to do to make it properly, but does anyone have a favorite home version?


From Chili Nation:

Cincinnati is a city bewitched by chili; there are at least a hundred joints in town that make a specialty of it. And we do mean joints, for chili, Cincinnati-style, tends to be one rude plate of food, best eaten off a Formica counter under humming fluorescent lights after midnight in the company of other devout chiliheads.

Bearing no resemblance to any Southwestern-style “bowl of red,” it is called five-way because there are five separate layers in its full configuration. On a thick oval plate that has enough inward slope so ingredients list towards the center, a base is created from a heap of glistening limp spaghetti noodles; they in turn are topped by a deliriously spiced sauce of finely-ground beef, then beans, then raw onions, and finally a fluffy crown of cheddar cheese. Oyster crackers are the traditional garnish, and the proper companion beverage is a milk shake or sweet soda pop.

NO Cincinnati chili chef gives out his recipe, but we did manage to secure one by sending away a dollar to a lady over the border in Kentucky, who advertised in the back of a Midwest housewife’s magazine that she knew how to make the real thing. With some minor adjustments, it worked for us, and closely approximates some of the city’s best brews. Feel free to fiddle and fuss to your own taste, and if you are missing cardamom or coriander, substitute something else. Five-way practically demands that you reinvent the recipe and make it your own.

1 pound ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 cup thick barbecue sauce
½ cup water
1 tablespoon chili powder
1 teaspoon ground black pepper
½ ounce unsweetened chocolate, grated
¼ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon salt
tomato juice, as needed
9 ounces spaghetti, cooked and lightly buttered
1 16-ounce can kidney beans, heated and drained
1 pound Cheddar cheese, finely shredded
oyster crackers as garnish.

Brown the meat with half the chopped onion and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it’s done.) Drain any fat from the pan. Add barbecue sauce and water and bring the pan to a boil. Add the spices. Cover the pan and lower the heat. Simmer thirty minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice as necessary to create a brew that ladles up easily. Allow the chili to "rest" at least thirty minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.)

To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the reserved chopped onions to taste. Pat on the cheese so the chili’s heat can begin to melt it. Serve immediately with oyster crackers.
Serves 4.
Ashphalt
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/13 11:32:34
Thank you! That looks perfect for one of the upcoming Fall weekends.
gcw
Junior Burger
RE: Cincinnati Chili 2006/09/13 13:01:17
Thanks for the information!

Greek-style chili (sauce) is very popular here, with that taste of cinnamon. I actually can't think of one local hamburger joint that doesn't use a version of it on their burgers, hot dogs and fries.

I'm looking forward to trying the real Skyline at the restaurant in Ft. Myers, and then picking up some cans, even though it won't be on a par with the real thing. I'm wondering if you can purchase cans at the restaurant because all of the grocery stores along our route seem to carry only the frozen. We've got to have chili sauce for our hot dogs and hamburgers while we're on vacation.
gcw
Junior Burger
RE: Cincinnati Chili 2006/09/13 13:03:10
For Ashphalt, here's the version I make at home:

2 tbsp olive oil
2 yellow onions (finely minced)
4 garlic cloves (minced)
2 lbs lean ground beef
2 tbsp chili powder
1 tbsp ground cumin
1 tbsp dried oregano
2 tsp unsweetened cocoa powder
2 tsp salt
1 tsp celery seeds
1 tsp tumeric
1/2 tsp cinnamon
1 tsp hot red pepper flakes
2 cups tomato juice
2 cups canned beef broth
1/4 cup cornmeal

Saute the onion and garlic in olive oil until translucent. Add ground beef and cook until brown.

Combine the dry ingredients and mix into ground beef, stirring for a few minutes.

Add tomato juice and broth. Bring to a boil.

Reduce heat and simmer until liquid is reduced by 1/3 (about 1 1/2 hours).

Add cornmeal and stir for two minutes.

Freeze in an airtight container for up to 2 months or refrigerate for up to 3 days.
GCD1962
Hamburger
RE: Cincinnati Chili 2006/09/13 22:48:04
When I growing up my mother would often make spagetti with chile. Not real spicy, but plenty of ground beef, kidney beans, in a tomato base. I don't know where she got the recipe, but she was never in cincinnati so she didn't steal it!
CajunKing
Sirloin
RE: Cincinnati Chili 2006/09/14 12:43:38
quote:
Originally posted by annpeeples

My husband brought home some Skyline chili from Cincinnati recently, having heard it is wonderful.It is very different from chili I know(but very tasty)as it has a distinct cinnamon taste to it.We tried it on hot gogs, and the spaghetti you mentioned.I prefer it over the spaghetti as it is a much finer coarse chili and didnt stay on the hot dog bun easily.Very yummy, though...


I have a friend that manages the local skyline, and during his really short of help times I go in and help him out.

the key to keeping the chili on the dog in the bun, is to pinch the ends closed.

That is the way they make their chili cheese sandwhich's, pinch the ends and make a bowl out of the bun.

for the coney dogs, it helps that the dogs are smaller dogs.

As for the taste, yes it is an acquired taste, and we do have people who come in daily for it. When I was in HS, we ate there 3 times a day in the summer (lunch, dinner and late night)

Gold star offers something that I wish skyline would and that is a 6-way, Jalapenos added on top.

Cincy Style Chili Guide

3-Way, Spaghetti, chili, cheddar cheese
4-Way, Spaghetti, (beans), chili, (or onion), cheese
5-Way, Spaghetti, beans, chili, onion, cheese
6-Way, Spaghetti, beans, chili, onion, jalapenos, cheese

always served with oyster crackers

Can be served:

Small, Regular, Large, Family
Dry (Chili placed on spaghetti then excess fluid drained back off)
WET (extra chili, MY FAVORITE, but you need a bigger plate under the regular plate to catch the over flow)

My favorite is a large 5-Way WET. You take the extra plate and put the oyster crackers on it first, then slide off the 5-Way onto the bigger plate, put black pepper on it and several dashes of hot sauce.

Always ask for a bib.

DIG IN and ENJOY!!!

As for the canned or frozen, it is ok, but not really the same, you got to experience it at one of the local chili places to really enojy it.
TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2006/09/14 12:56:38
Dixie Chili has the option to add fresh chopped garlic atop your 2-3-4-5 way
startrooper00
Cheeseburger
RE: Cincinnati Chili 2006/09/16 20:16:08
Oh...wow

Dixie offers garlic on top of the 5 way.... LOL..Thats awesome.

Thanks...I'll have to try that the next time I am in Northern Kentucky!!!
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/16 21:04:24
Thanks, cajunking!!!We love chili dogs-so i will pinch the buns!!
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/17 20:47:58
it worked cajunking-I made chili dogs tonight with the canned Skyline chili,and pinching my buns worked!!!
mayor al
Fire Safety Admin
RE: Cincinnati Chili 2006/09/17 21:11:17

Hmmmmmmm, Ann, in the kitchen pinching Buns
In a busy Chili Parlor they must have a full-time Bun-Pincher to keep things "together"
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/17 21:27:17
roossy90
Sirloin
RE: Cincinnati Chili 2006/09/18 03:22:22
quote:
Originally posted by annpeeples

it worked cajunking-I made chili dogs tonight with the canned Skyline chili,and pinching my buns worked!!!

Pinching or squinchin"??????
ann peeples
Sirloin
RE: Cincinnati Chili 2006/09/18 07:17:49
a little of both...
CajunKing
Sirloin
RE: Cincinnati Chili 2006/09/19 00:46:16
I am glad that trick worked, see my wasted youth spending all that time in the local skyline paid off.
Wallyum
Double Cheeseburger
RE: Cincinnati Chili 2006/09/21 14:44:18
quote:
Originally posted by TJ Jackson

Dixie Chili has the option to add fresh chopped garlic atop your 2-3-4-5 way


Yes, this is known as a "Clear The Way"." />
PapaJoe8
Sirloin
RE: Cincinnati Chili 2006/09/22 13:03:10
Here in Texas I was toping sketty w/ a layer of grated chedar, Wolf Brand chili, chopped onions, and some nacho sliced jalapenos, back in the early 70s. It was a popular late night night snack for my friends after the discos closed.

I think any style chili would work over sketty. Actually I used vermachelli. A bit thinner and works great. I was not even aware of the cinci chili thing back then.

Being a chili nut I have since tried making several batches of Cinci style chili. I liked em all! Thats not saying much for my cooking since the worst chili I ever had was wonderfull!

Ok, a question, what Cinci parlors use celery or celery seeds in their chili? I like the extra flavor.
Joe
danimal15
Double Chili Cheeseburger
RE: Cincinnati Chili 2006/09/22 21:45:41
quote:
Originally posted by Michael Stern

quote:
Originally posted by Ashphalt

This may have been covered in the past, but can anyone who knows Cincinnati chili recommend a reasonable recipe? I recall that some time ago Gourmet did one that looked interesting, but it was quite invovled and made a large quantity for something we might eat once and decide we don't like. Probably what you need to do to make it properly, but does anyone have a favorite home version?


From Chili Nation:

Cincinnati is a city bewitched by chili; there are at least a hundred joints in town that make a specialty of it. And we do mean joints, for chili, Cincinnati-style, tends to be one rude plate of food, best eaten off a Formica counter under humming fluorescent lights after midnight in the company of other devout chiliheads.

Bearing no resemblance to any Southwestern-style “bowl of red,” it is called five-way because there are five separate layers in its full configuration. On a thick oval plate that has enough inward slope so ingredients list towards the center, a base is created from a heap of glistening limp spaghetti noodles; they in turn are topped by a deliriously spiced sauce of finely-ground beef, then beans, then raw onions, and finally a fluffy crown of cheddar cheese. Oyster crackers are the traditional garnish, and the proper companion beverage is a milk shake or sweet soda pop.

NO Cincinnati chili chef gives out his recipe, but we did manage to secure one by sending away a dollar to a lady over the border in Kentucky, who advertised in the back of a Midwest housewife’s magazine that she knew how to make the real thing. With some minor adjustments, it worked for us, and closely approximates some of the city’s best brews. Feel free to fiddle and fuss to your own taste, and if you are missing cardamom or coriander, substitute something else. Five-way practically demands that you reinvent the recipe and make it your own.

1 pound ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 cup thick barbecue sauce
½ cup water
1 tablespoon chili powder
1 teaspoon ground black pepper
½ ounce unsweetened chocolate, grated
¼ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon allspice
¼ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground cardamom
½ teaspoon salt
tomato juice, as needed
9 ounces spaghetti, cooked and lightly buttered
1 16-ounce can kidney beans, heated and drained
1 pound Cheddar cheese, finely shredded
oyster crackers as garnish.

Brown the meat with half the chopped onion and garlic, stirring to keep it loose. (Set the remaining onion aside to top the chili when it’s done.) Drain any fat from the pan. Add barbecue sauce and water and bring the pan to a boil. Add the spices. Cover the pan and lower the heat. Simmer thirty minutes, stirring occasionally. The chili will thicken as it cooks. Add tomato juice as necessary to create a brew that ladles up easily. Allow the chili to "rest" at least thirty minutes in a covered pan at room temperature. (Chili can be refrigerated and reheated to serve.)

To make each plate, put a layer of spaghetti down, top it with hot chili, then a few beans, then the reserved chopped onions to taste. Pat on the cheese so the chili’s heat can begin to melt it. Serve immediately with oyster crackers.
Serves 4.



Thanks for the recipe - I'll have to try it. By the way, I don't eat cheese with meat. Can this still be considered true Cincinnati chili if I leave the cheese off?
CajunKing
Sirloin
RE: Cincinnati Chili 2006/09/23 01:42:32
Yes,

but don't order it that way in Cincy, they will look at you strangley

actually it is done quite often, for those who can't eat dairy, and for they are some that really like it that way.

Cajunking
Stalean
Junior Burger
RE: Cincinnati Chili 2006/10/15 19:50:40
Being a Cincy girl, I was appalled at the way the Greek restaurants serve their chili when I moved to Michigan. Don't gag, but they serve their chili with cheese 'SAUCE'!! " /> Their chili isn't anything to write home about either.

I make my own Cincinnati Chili ala Gold Star (my favorite). Skyline is too thin, IMO. I like mine thick, so I cook it a long time. My recipe is:
Cincinnati Chili
Makes 2 quarts

2 lbs. ground beef (chuck, round, sirloin--your choice)
4 cups water
2 large onions, very finely chopped
2 teaspoons minced garlic
1 (6 oz.) can tomato paste
1 teaspoon cinnamon
2 teaspoons Worcesteshire
1 tablespoon chili powder
1 teaspoon ground black pepper
1 tablespoon salt
1-1/2 teaspoons cayenne pepper
1/2 tablespoon vinegar
1 teaspoon ground cumin
3 bay leaves (optional)

Do not brown ground beef. Mix ground beef with water in large dutch oven; breaking any large pieces till all is fine and saturated. Add remaining ingredients; mix well. Simmer 2 to 3 hours, stirring occasionally until thick.


I, also, buy Cincinnati Chili Mix packets through mail order from[url='http://www.cincinnati-to-you.com/Default.asp?Page=CAT&CatID=0&SelID=2566']Cincinnati To You[/url] for fast preparation--simmers for 1-1/2 hours. Actually, I probably use the mix more often than not. It is very good.
spicoli
Hamburger
RE: Cincinnati Chili 2006/11/24 11:17:57
quote:
Originally posted by cajunking

Yes,

but don't order it that way in Cincy, they will look at you strangley

actually it is done quite often, for those who can't eat dairy, and for they are some that really like it that way.

Cajunking


They sure will look at you strangely. I was in Cincinnati for my job and ate at Skyline three times. Two out of three times I requested no cheese and the waitress looked at me like I was a martian.

The one time I did try the cheese, I thought it was tasteless and didn't add anything to the dish. Blasphemy, I know....
TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2006/11/24 15:56:17
That's odd... the chili dog (or plain coney) is listed clearly as a menu item at every chili parlor I can think of. I don't see it ordered often, but it's a regular menu item, so I don't see why anyone would get (or give) an odd look.

My youngest daughter (almost 4) regularly wants a plain hot dog - bun and dog, nothing else - and if anyone gives her a hard time, they'll hear from me :-)
CajunKing
Sirloin
RE: Cincinnati Chili 2006/11/24 16:32:26
TJ

Nobody would look at a child ordering it without cheese as strange. My son loves the hot dawgs and chili no cheese or bun.

I was saying a 3-5 way without cheese, gets strange looks. Unless they know who you are and why you are doing it. That is one thing nice about a local chili parlor they know their customers well.

Spicoli

You should have been here for the habanero cheddar cheese at Skyline... it is called their extreme way, and really adds some good flavor to a 3-5 way.

PapaJoe8
Sirloin
RE: Cincinnati Chili 2006/11/24 16:42:27
To brown or not brown the meat, that is the question? Oh, and about celery?
Joe
spicoli
Hamburger
RE: Cincinnati Chili 2006/11/24 16:59:49
quote:
Originally posted by cajunking

TJ

Nobody would look at a child ordering it without cheese as strange. My son loves the hot dawgs and chili no cheese or bun.

I was saying a 3-5 way without cheese, gets strange looks. Unless they know who you are and why you are doing it. That is one thing nice about a local chili parlor they know their customers well.

Spicoli

You should have been here for the habanero cheddar cheese at Skyline... it is called their extreme way, and really adds some good flavor to a 3-5 way.




Thanks for the tip. I guess I just didn't read the menu closely enough, but that sounds tasty.
CajunKing
Sirloin
RE: Cincinnati Chili 2006/11/24 17:26:51
the extreme ways are only during certain periods of the year, I forgot to say that when posting

sorry

but the hab cheddar is really good i wish they did it year round.

Josquin
Junior Burger
RE: Cincinnati Chili 2007/04/22 17:42:40
Stalean's got it right. No browning is the secret to that wonderful, velvety texture.

Have to go with no on the celery, and please, in the name of all that is holy, THERE IS NO CHOPPED ONION IN CINCINNATI CHILI! There just isn't.

Whew, sorry. Got a little carried away there. But I'm passionate about this stuff.
bceagle
Junior Burger
RE: Cincinnati Chili 2007/11/21 07:25:30
I grew up in Miami, OH and am also hooked on either Skyline or Gold Star. Live in Boston now and am constantly trying to perfect a home recipe. I recently tried something because I was in a hurry and it wasn't nearly as bad as you'd think. I'll preface this by saying that I actually like Hormel canned chili without beans on a hot dog with cheese and mustard.

Boil a pound of ground turkey and drain off the water
Throw in a can of the above
Throw in a can of tomato sauce
A t. of Onion powder, Garlic powder, Cinnamon, Allspice, unsweetened powdered chocolate (if you have it--no biggie) and a T chili powder. A few red pepper flakes or a dash of cayenne.

Serve it your way -- mmm -- not bad. I know, I know, I REALLY need to get back to Cinci for a reality check.
buffetbuster
Porterhouse
RE: Cincinnati Chili 2007/11/21 08:11:53
This weekend I will be driving right through Cincy and I plan on stopping at a Dixie Chili in NKY. I love the typical 5-Way, but the idea of putting garlic on top really intrigues me. I don't expect the chili itself to be as good as I have had at Camp Washington Chili or Blue Ash, but it will be interesting to see how the garlic fits in.

To those who have had it.....what do you think?

I still have never eaten at a Gold Star or Skyline Chili!
wanderingjew
Sirloin
RE: Cincinnati Chili 2007/11/21 08:18:52
quote:
Originally posted by buffetbuster

This weekend I will be driving right through Cincy and I plan on stopping at a Dixie Chili in NKY. I love the typical 5-Way, but the idea on putting garlic on top really intrigues me. I don't expect the chili itself to be as good as I have had at Camp Washington Chili or Blue Ash, but it will be interesting to see how the garlic fits in.

To those who have had it.....what do you think?

I still have never eaten at a Gold Star or Skyline Chili!


Buffetbuster,

I never had the 6 way at Dixie, but I have had the 5 way. I thought that the Chili was just a notch under Camp Washington or Blue Ash, but much better than Skyline and Price Hill.
buffetbuster
Porterhouse
RE: Cincinnati Chili 2007/11/21 08:24:46
WJ-
Just a notch below? I would be thrilled with that. I will be with a couple cousins with limited exposure to Cincy chili (Johnny has only been to Camp Washington and Mark has never had it anywhere), so I was really hoping for it to be good.
TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2007/11/21 09:33:44
Dixie's chili is decently good, with a bit more spice heat than the average chili purveyor; but I have a very limited tolerance for spice heat and it is well within my range, so a person who really likes spice heat may not even notice. Many locals, including my wife, swear by the place as the best in Cincinnati.

Make sure you asked for your spaghetti dry or well drained....more water = less taste.

For the full experience, make sure you get at least one of each: a chili-spaghetti plate (like the 6 way you are discussing), a bowl of chili by itself, and a cheese coney.

That said, when a newcomer wants to try Cincinnati style Chili for the first time, I always steer them to Camp Washington because a) it is among the best, and b) it is easily accessible from I-75 with plenty of parking, and c) it is open virtually 24-7, and d) they also offer double-deckers and goetta, the two other regional specialties of Cincinnati.

Brief change of subject: Price Hill Chili is a good place to eat, but I never get the chili - their problem (if you can call it that, and they won't as they are always packed) is that they now have a huge sit down facility and a huge menu full of good things. The chili has sufferred some from a lack of focus....ie it is just one of many things the make now. Still a good place to eat, just not a good chili parlor.
wanderingjew
Sirloin
RE: Cincinnati Chili 2007/11/21 09:45:03
quote:
Originally posted by TJ Jackson

Dixie's chili is decently good, with a bit more spice heat than the Brief change of subject: Price Hill Chili is a good place to eat, but I never get the chili - their problem (if you can call it that, and they won't as they are always packed) is that they now have a huge sit down facility and a huge menu full of good things. The chili has sufferred some from a lack of focus....ie it is just one of many things the make now. Still a good place to eat, just not a good chili parlor.


What I remembered about Price Hill is that the chili had a "dry grainy consistency" (similar to RI Style Hot Weiner Sauce) and a strange aftertaste. I went there based on reviews on the web that their chili was some of the best in Cincinnati, I left underwhelmed.
I do remember Dixie Chili being a little spicier, and that was probably what I liked about it
buffetbuster
Porterhouse
RE: Cincinnati Chili 2007/11/21 15:29:33
TJ-
Thanks for the tip about ordering the chili well drained at Dixie Chili. The spice doesn't bother my cousins or I, so I am really looking forward to trying it. Camp Washington Chili is always my first choice, but I have been there so many times, I want to try something different.
TJ Jackson
Filet Mignon
RE: Cincinnati Chili 2007/11/21 15:41:26
It's cool. Enjoy.

The other place I encourage people to hit if they haven't already done so is Aglamesis Brothers in Oakley. A truly ancient family owned ice cream parlor. Better ice cream than Graeter's, in my estimation. It is only a mile off I-71 and you could drive there from the Dixie Chili is Newport in about 6-7 minutes.
buffetbuster
Porterhouse
RE: Cincinnati Chili 2007/11/21 15:56:09
TJ-
Better than Graeter's! This I will have to see to believe!

We should have time, so maybe we will be able to get there, too. Thanks!
Sundancer7
Fire Safety Admin
RE: Cincinnati Chili 2007/11/21 18:06:14
I fly through the airport at Cincy very regular. I enjoy Gold Star at terminal B. I recoginize that they may not be the best but believe me, they suit me very well.

They have a very nice menu that is different than most aiport stuff. I noticed that they now serve burgers with their chili, different noodles with their chile and they are open for breakfast.

For those of you that travel, this is a neat option where you cannot get out and about.

Paul E. Smith
Knoxville, TN
Michael Hoffman
Double-chop Porterhouse
RE: Cincinnati Chili 2007/11/21 19:17:19
I want to thank everyone on this thread. I just finished a large four-way with onions from Skyline, and I got a few regular coneys just in case I can't make it to the Waffle House for Thanksgiving dinner tomorrow.
soozycue520
Double Chili Cheeseburger
RE: Cincinnati Chili 2007/11/21 19:20:23
quote:
Originally posted by TJ Jackson

It's cool. Enjoy.

The other place I encourage people to hit if they haven't already done so is Aglamesis Brothers in Oakley.


Off-topic~

FYI~
Aglamesis is sold by the pint at Hyde Park Kroger. It is not cheap {@$4 a pint}, but it is fabulous!! I get the chocolate raspberry chip whenever I'm at HP Kroger. Much better than Graeter's, IMHO.

OK~back to Cincy chili.
BillC
Cheeseburger
RE: Cincinnati Chili 2007/11/21 19:22:28
quote:
Originally posted by buffetbuster

This weekend I will be driving right through Cincy and I plan on stopping at a Dixie Chili in NKY. I love the typical 5-Way, but the idea of putting garlic on top really intrigues me. I don't expect the chili itself to be as good as I have had at Camp Washington Chili or Blue Ash, but it will be interesting to see how the garlic fits in.

To those who have had it.....what do you think?

I still have never eaten at a Gold Star or Skyline Chili!

I had the 6 way at Dixie 13 years ago. Never really wanted to order it again. Keep in mind this is chopped raw garlic that they use and the garic just over rides every other flavor except possibly the onion.
buffetbuster
Porterhouse
RE: Cincinnati Chili 2007/11/22 04:29:41
BillC-
This is what I was expecting to hear. I do still plan on trying it though, for the experience. Thanks for the reply!
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