My Own Cincinnati Chili

RE: My Own Cincinnati Chili (markolenski)

Mon, 28 Feb 2005 00:42:53 GMT

A place opened in San Diego a few months ago called Cincity Chili. I have tried it twice and did not car for it. It has received some good reviews but I like a spicier chili. Someone else here in San Diego should give it a try and report back. Here is there web site.
http://www.cincitychili.net/

RE: My Own Cincinnati Chili (Wallyum)

Sun, 27 Feb 2005 23:46:06 GMT

quote:
Originally posted by Mosca

Well heck, somene who's familiar with Cincy chili make it, so we know!

Tom

Okay. I'll put it on the family menu for later in the week. We've been having chili about once every two weeks anyway, so no one will suspect a thing.

RE: My Own Cincinnati Chili (Gizmolito)

Sun, 27 Feb 2005 16:44:32 GMT

Agreed, cinnamon & chocolate (or cocoa powder) are the key.

Also (I hope I got this right), instead of browning the ground beef, you crumble it raw into a pot of rapidly boiling water, a little at a time so it keeps boiling, then cook till done, let it cool and refrigerate in the water.

The NEXT DAY, you take the fat off the top, and reheat, adding all the other ingredients. Then serve 3 way, 5 way, etc. My wife hates chili with a passion, but I tell her it's a special spaghetti sauce, and serve it 3 way to her (on spaghetti and topped with shredded cheddar) and 5 way for me (adding pintos or kidney beans and chopped onions too).

RE: My Own Cincinnati Chili (Mosca)

Sun, 27 Feb 2005 09:44:21 GMT

Well heck, somene who's familiar with Cincy chili make it, so we know!

Tom

RE: My Own Cincinnati Chili (carlton pierre)

Sat, 26 Feb 2005 19:43:42 GMT

Cinnamon & chocolate, the key.

RE: My Own Cincinnati Chili (Sundancer7)

Sat, 26 Feb 2005 17:11:27 GMT

Sounds really good to me. Everytime I am in Cincy, I buy some of their great chili.

Paul E. Smith
Knoxville, TN

My Own Cincinnati Chili (FoodDude)

Sat, 26 Feb 2005 17:06:43 GMT

I was watching some episodes on Food Network Canada (we have our own version up here) that talked about Cincinnati style chili. I got a little curious about it and checked out some of the sites pertaining to this cullinary specialty (Skyline Chill, Gold Star Chili, etc.). Then I decided I wanted to try some for myself. However, since there is nothing like this up here in the "Frozen Tundra", I decided to try and make some for myself.

I checked out several recipies on the internet that show how to make this style of chili, and after slowly studying as many as I could, I wrote down and cooked up my own version I call Cincinnati Red Chili.

Here's how I created it:

Fry up 2lbs of ground beef, add salt and pepper to taste
Drain fat from meat, place into pot and add:

6 cups of water with 4 tbls liquid beef bouillon
1 large (or 2 medium) onions, chopped
4 cloves garlic, minced
2 cans tomato paste
3 tbls vinegar
1/2 tblsp worcestershire sauce
1 square unsweetened chocolate, grated (or 4 tbls cocco powder)
1 tbls chili powder
1 tsp cinnamon
1/2 tsp each: all spice, ground cloves, cumin, cayenne pepper, tumeric, coriander, and oregano.
1/4 tsp salt

Stir in ingrediants, heat to a boil, then simmer for at least 4 hours. Serve.

I tried it 3-way with both spaghetti and shredded cheese and also hot dogs and cheese. It certainly tasted different from any other chili I had before but I thought it was absolutly delicious (we don't have any of those oyster crackers in Canada though). But since I'm an amateur at this, I will leave it with the experts (native of or from the Cincinnati region) who live for this dish to see if I got it right or if I did something horribly wrong.

Feel free to critique me on my recipie or, if you're a brave enough soul, try and cook this dish for yourself. Let me know how it turns out. Thanks.