Cincinnati Style Chili Pizza

Here in Cincinnati we love our Cincy style chili, now one of our pizza joints, Donato's, has come out with a Cincy style chili pizza.

Chili instead of tomato sauce, cheddar instead of Mozzerella.

I must say it is not too bad
(if you like cincy style chili)

Yes I know Donatos is a chain, but this twist I had to post about.

NO THANKS

I'll have mine 5 way, with extra toppings of onions, celery, and jalapenos.
Joe

I would actually be very interested in trying that. Hey, I never thought I would like Hawaiian pizzas or Pierogi pizzas until I actually tried them.

Adj, don't be a party pooper! My bet, those Cinci chili pizzas sell great!

Buster, check out the chili pizzas on P4. of the chili parlor thread.
Joe

A five way would traditionally include two specific additional toppings.....onions and beans :-)

Oh, Right TJ, 5 way w/ celery and jalapenos then. I hope CK will report back on how a Cinci pizza is made. I envision a mound of pasta on a pizza crust, covered with chili. I bet thats not what they do. Maybe some pasta though?
Joe

quote:

Originally posted by PapaJoe8

Adj, don't be a party pooper! My bet, those Cinci chili pizzas sell great!

Buster, check out the chili pizzas on P4. of the chili parlor thread.
Joe

You may be right. However, sounds like a real weiner, to me.

no, the pizza crust replaces the pasta

It is usually little more than

crust, topped with
chili, topped with cheese (mozz or mild cheddar), topped optionally with
diced onion

Adj, you could be right that it's a weiner. Time will tell I guess.

TJ, thanks for the info. I think they are missing the boat though. Mac n cheese pizza is a BIG seller for Ci Ci's. Tha kids gobble it up! I want a little sketty on my Cinci chili pizza.
Joe

quote:

Originally posted by Adjudicator

quote:

Originally posted by PapaJoe8

Adj, don't be a party pooper! My bet, those Cinci chili pizzas sell great!

Buster, check out the chili pizzas on P4. of the chili parlor thread.
Joe

You may be right. However, sounds like a real weiner, to me.

That would be the "Coney Pizza"! Hold the mustard please!


I made 4 & 5 way pizza's for my Bengal superbowl party (I think that was back in the 1940's). They were a pretty big hit. I still make them now and again. Should more often as I really like them!
Queen City Pizza was the first I'd seen with them on their menu. That was back in the 80's They also had Goetta pizza's at some time.

If you make them put a layer of cheese on the crust dough then your onions and or red beans, chili and then more cheese. It helps keep the crust from getting soggy. I'd recommend Emperess, Camp Washington or better yet home made. Skyline and is way to watery and Gold Star you can hardly taste.
As a matter of fact any of the frozen or canned chili's are too runny. Gotta reduce them down some if you want crisy crust. Cheese on the bottom won't help much.

To avoid a soggy crust, I would advise pre-baking the skin for 2 or 3 minutes, remove it from the oven, dress it (cheese on bottom and taking care not to use too runny a sauce), and continue baking until done to your liking. I don't make chili pizzas, but this method works well when doing a white pizza with a very wet riccotta/mozz/cream sauce. -pb

Cool beans!!! So simple and obvious even I should have thought of it.

I'll still add my extra layer of cheese just because I do so love cheese.
That will most definitly help because Cincy chili has a tendency to seperate a little water as it sits.

Thanks for reminding me why I like this place!

quote:

Originally posted by buffetbuster
Hey, I never thought I would like Hawaiian pizzas or Pierogi pizzas until I actually tried them.

Buffetbuster,
What about livermush pizza? -- There's a place in Boiling Springs, North Carolina (home of Gardner-Webb University) that has the distinction of being the creation-place for this truly local favorite. I've never been there, but I understand that it's quite good and that they make a lot of them. (My preference would be for hot livermush, of course.)
Does anyone know if any pizza place, especially in Wisconsin or up thereaways, dares to offer a braunschweiger pizza, a bratwurst pizza, or... perhaps even more esoterically... a butterburger pizza? (Gad, the grease lavel in that last one must be immense....)
Spicily Slicily, Ort. Carlton in Warmcloudy Athens, Georgia.
P. S. Notice I didn't mention lutefisk pizza (until now). The lefse dough would probably crumble all over creation and render the ovens a nightmarish mess.

For awhile in the 90s,all the rage WAS pizzas made with bratwurst-sometimes with sauerkraut.Mostly available at grocery store delis.(the one I managed being one of them)They didnt move too well,although the chicken alfredo pizza was a big hit.And amazingly, when I lived in Sheboygan,taco pizza was and is on every pizzaria menu...

Donato's Cincy style chili pizza

Thin crust
cincy style chili
Roma Tomatos
Onions
cheddar cheese

It is not bad, the crust was crisp and he "chili" was dryer than normal cincy style chili.

No beans, No Pasta, No little dawgies

quote:

Originally posted by CajunKing
Donato's Cincy style chili pizza
Thin crust
cincy style chili
Roma Tomatos
Onions
cheddar cheese
It is not bad, the crust was crisp and he "chili" was dryer than normal cincy style chili.
No beans, No Pasta, No little dawgies

Cajun King,
I'd have to have a side of beans on mine, but the crust would take the place of the spaghetti. If they can make you that combination, mabe you ought to try it sometime and report back. I'd give it a try.
Chilliphonically, Ort. Carlton in Bean Here Awhile Athens, Georgia.

quote:

Originally posted by annpeeples

For awhile in the 90s,all the rage WAS pizzas made with bratwurst-sometimes with sauerkraut.Mostly available at grocery store delis.(the one I managed being one of them)They didnt move too well,although the chicken alfredo pizza was a big hit.And amazingly, when I lived in Sheboygan,taco pizza was and is on every pizzaria menu...

I remember back in the late 70's Happy Joe's Pizzaria in the midwest (in my case Spencer, IA) was putting Sauerkraut on their pizzas, I believe they still do. Don't know if they are the ones who started that concept......it actually was probably some place in Gary, IN.

I have always been a big fan of the Cheeseburger Pizza, hard to find in most places so I usually make my own. In my late teens I worked at the Pizza Hut in Branson, MO. I remember them rolling out the Taco Pizza as well as the BBQ pizza. Ate a lot of that stuff in those days......

quote:

Originally posted by porkbeaks

To avoid a soggy crust, I would advise pre-baking the skin for 2 or 3 minutes, remove it from the oven, dress it (cheese on bottom and taking care not to use too runny a sauce), and continue baking until done to your liking. I don't make chili pizzas, but this method works well when doing a white pizza with a very wet riccotta/mozz/cream sauce. -pb

I concur PB,

Prebaking is essential when using very wet or heavy topping(s). otherwise you end up with an uncooked sloppy mess.

Pre-cooked slightly....



Gives a firm base.

Ort

For you I will have to try it. There is a Skyline just down from the Donatos I picked it up at.

Our Donatos closed and is now H&R block, so I gotta go into the big city to get one.

Donald
CajunKing