Cincinnati Chili

Well, drsvelte, you're becoming quite the chef, huh? I always put a little cinnamon in my chili. This sounds delish--especially over the spaghetti. Between you and Allifunn, I am salivating!

drsvelte, your recipe is almost right. we were born and raised in cincinnati - and were weaned on skyline chili (the original "cincinnati chili"). it is different because it was invented by a greek restaurant family here - they had their own ideas about seasoning, spices and texture. your ingredients are pretty much correct (there are variations in the amount of each). the big change you need to make is in the way you cook the meat. you don't brown it in a skillet - you mix it with all ingredients and water and bring the whole thing to a boil, and then simmer until thick. the result is an almost smooth chili with no clumps of meat like you have in other chilis. does that make sense?

we are coming back down to seagrove on the 15th of february. how about if i bring you some "official" skyline chili so that you have something from which to test and refine your recipe? send me a PM and let me know when/where.

it makes not only great 3 way and 4 way (5 way is just icky), but excellent cheese coneys. might have to make a quick trip in the snow to our local skyline tomorrow . . . . .

p.s. NO CHILI POWDER in real skyline!!!!

Paul Prudhomme's recipe has nutmeg and molasses for the sweetness to take the bite off the peppers. His recipe uses ground beef and ground pork. I add red beans to it because I like beans in chili.

My uncle in Tyler, Texas, thinks that it is a mortal sin to use beans and ground meat in chili. He thinks his recipe is better than mine. In my not-so-humble-opinion, mine rules!

Paul Prudhomme's recipe has nutmeg and molasses for the sweetness to take the bite off the peppers. His recipe uses ground beef and ground pork. I add red beans to it because I like beans in chili.

well, paul p. is WRONG WRONG WRONG if he is calling his "cincinnati chili". it might taste good, but it is not the same animal at all. no pork. and - ugh - no molasses! beans are ok - but not IN - on top of.

well, paul p. is WRONG WRONG WRONG if he is calling his "cincinnati chili". it might taste good, but it is not the same animal at all. no pork. and - ugh - no molasses! beans are ok - but not IN - on top of.

You misunderstood. He is not calling his "Cincinatti chili." Au contraire. I was just making a comparison. His is called "Mandeville (LA) Mardi Gras Chili."

I had never heard of Cincinnati Chili (even though growing up in Pennsylvania) until Joe Kernan discussed it on CNBC a year or so ago. What got my attention was that he said he "did it" 3-way biggrin or 4-way yikes. A couple months ago, it was mentioned in a SoWal chili thread with less than stellar commendations. However, the February issue of Saveur called out Cincinnati Chili as one of their top 100 foods. I had to give it a try.

I searched for recipes, and the following one seems to be authentic.

Cincinnati Chili Recipe
Serves 3-4

1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayennepepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
8 ounce package spaghetti

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat. Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional). Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans

Frankly, as I added the spices, I didn't think I would like it. Allspice and cinnamon go in pumpkin pie, not chili. Anyway, I cooked the sauce down (adding more tomato sauce and water than called for).

I plated the sauce over the spaghetti, topped it with grated cheddar and onions, and served it with Italian-style green beans. I had no idea what to expect. It wasn't chili nor traditional spaghetti with red sauce. But it was different and good. MrsSvelte liked it alot. We'll make it again.

I'm glad you enjoyed! My daughters and I are addicts....There are several cincinnati style chili restaurants in and around the Greater Cincinnati area where I am from. Skyline Chili, Dixie Chili...my 2 favorites....then Gold Star Chili which Pete Rose used to endorse and Empress Chili among other mom and pop places. All of those restaurants have websites and my favorite is a 4way with onions and a chili cheese sandwich with onions no mustard...You have made me very hungry...it is definitely something that you crave after a while. I have been eating it since I was 7 years old. The pediatrician told me I could feed it to my children at 12 months...I did...they loved it.

I had never heard of Cincinnati Chili (even though growing up in Pennsylvania) until Joe Kernan discussed it on CNBC a year or so ago. What got my attention was that he said he "did it" 3-way biggrin or 4-way yikes. A couple months ago, it was mentioned in a SoWal chili thread with less than stellar commendations. However, the February issue of Saveur called out Cincinnati Chili as one of their top 100 foods. I had to give it a try.

I searched for recipes, and the following one seems to be authentic.

Cincinnati Chili Recipe
Serves 3-4

1 large onion chopped
1 pound extra-lean ground beef
1 clove garlic, minced
1 tablespoon chili powder
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon cayennepepper
1/2 teaspoon salt
1 1/2 tbsp unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
1 (15-ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon cider vinegar
1/2 cup water
8 ounce package spaghetti

In a large frying pan over medium-high heat, saute onion, ground beef, garlic, and chili powder until ground beef is slightly cooked. Add allspice, cinnamon, cumin, cayene pepper, salt, unsweetened cocoa or chocolate, tomato sauce, Worcestershire sauce, cider vinegar, and water. Reduce heat to low and simmer, uncovered, 1 1/2 hours. Remove from heat. Cook spaghetti according to package directions and transfer onto individual serving plates (small oval plates are traditional). Ladle chili over spaghetti and serve with toppings of your choice. Oyster crackers are served in a separate container on the side.

Cincinnati chili lovers order their chili by number. Two, Three, Four, or Five Way. Let your guest create their own final product.

Two-Way Chili: Chili served on spaghetti
Three-Way Chili: Additionally topped with shredded Cheddar cheese
Four-Way Chili: Additionally topped with chopped onions
Five-Way Chili: Additionally topped with kidney beans

Frankly, as I added the spices, I didn't think I would like it. Allspice and cinnamon go in pumpkin pie, not chili. Anyway, I cooked the sauce down (adding more tomato sauce and water than called for).

I plated the sauce over the spaghetti, topped it with grated cheddar and onions, and served it with Italian-style green beans. I had no idea what to expect. It wasn't chili nor traditional spaghetti with red sauce. But it was different and good. MrsSvelte liked it alot. We'll make it again.

Oh...forgot to tell you...not normally served with green beans
And it is served on an oval plate of which you turn so it is tall not wide and that is the correct way to eat it...and they have these incredible oyster crackers that top the chees that are served to you prior to the dish and the crackers are so YUM that they are usually gone before the chili gets back to you...

It really sounds good (except for the allspice, I am not a fan, so to make it authentic, I would probably use a mere pinch) It also sounds Mexican with the addition of chocolate & cinnamon...
I'll bet my sorority girls would love it!
Is there a sandwich that is authentic to Cincinnati?
I do "A Taste Of" every once in a while and I would love to do a taste of Cincinnati! (I do native lunch & dinners for the girls)

jul & jpbhen...

the big change you need to make is in the way you cook the meat. you don't brown it in a skillet - you mix it with all ingredients and water and bring the whole thing to a boil, and then simmer until thick.

Thanks for the feedback.

What about the fat? The reason I browned the chuck first was to render out the fat before adding the other ingredients. Do you scoop the fat off the top of the chili as it simmers?

What about the fat? The reason I browned the chuck first was to render out the fat before adding the other ingredients.

Ditto. Plus I like the caramelized taste of the browned beef and the sauteed onions, as opposed to just boiling them first, becuase then you don't get the caramelization.

I am definitely trying this recipe. I'd like a five-way.

well, you can skim off the fat OR refrigerate, skim and then reheat. like a lot of soups, this improves the next day (not that it isn't great right out of the pot). as for browning and carmelization of onions, etc - yes - yummy - but not a part of this kind of chili.

as for the oyster crackers - we always have to ask for more because we eat them up with little drops of hot sauce on each (our son taught us that).

as for a "cincinnati sandwich" - i would have to thinka about that. what do you think, JUL? a baked buddy from larosa's??

jul & jpbhen...


Thanks for the feedback.

What about the fat? The reason I browned the chuck first was to render out the fat before adding the other ingredients. Do you scoop the fat off the top of the chili as it simmers?

some of them state on the menu they use lean meat.....Just consider it a no diet day and try not to eat anything else that day because if you are watching your fat and calories or sodium...and it really matters...probably best to skip it.

jul & jpbhen...


Thanks for the feedback.

What about the fat? The reason I browned the chuck first was to render out the fat before adding the other ingredients. Do you scoop the fat off the top of the chili as it simmers?

I never make it from scratch...usually just go to the restaurant or sometimes get it in the can but never as good as the restaurant.
Also, the beef when being cooked...almost best to cook it in a little water and break it down....should not be chunky like texas chili....should be almost like taco bell meat. It takes some effort to get it this way...you have to break it down as it cooks...once it cooks it doesn't break down as easy.
Cincinnati is a fun weekend town....You should come in for a weekend go to a Reds or Bengals game...we even have hockey...there is a great art museum, a ballet company, a great theatre district...Quaint little villages like Mt. Adams, Mt. Lookout, Main Strausse, Hyde Park...all with cozy taverns. The shopping is good enough...could be better..getting better.
The weather....if you don't like it stay a few days it will probably change.
Great concert venues.A decent aquarium...I like the one at Atlantis better.
Montgomery Inn ribs and The Precinct are must do restaurants...so good.

well, you can skim off the fat OR refrigerate, skim and then reheat. like a lot of soups, this improves the next day (not that it isn't great right out of the pot). as for browning and carmelization of onions, etc - yes - yummy - but not a part of this kind of chili.

as for the oyster crackers - we always have to ask for more because we eat them up with little drops of hot sauce on each (our son taught us that).

as for a "cincinnati sandwich" - i would have to thinka about that. what do you think, JUL? a baked buddy from larosa's??

I had almost forgotten about Larosa's. I usually get the steak hoagy but a lot of people get the baked buddy.
Have you tried the pizza with the sausage pepperoni and banana peppers...My friend ordered it...I never would have and I tried it...so Good! I think it is one of the specialty pizzas..Buddy's favorite or something.
It's hard to stay skinny in Cinti with all the good food and beer....

I had never heard of Cincinnati Chili (even though growing up in Pennsylvania) until Joe Kernan discussed it on CNBC a year or so ago. What got my attention was that he said he "did it" 3-way biggrin or 4-way yikes. A couple months ago, it was mentioned in a SoWal chili thread with less than stellar commendations. However, the February issue of Saveur called out Cincinnati Chili as one of their top 100 foods. I had to give it a try.

I searched for recipes, and the following one seems to be authentic.

I had no idea what to expect. It wasn't chili nor traditional spaghetti with red sauce. But it was different and good. MrsSvelte liked it alot. We'll make it again.

Thanks so much for this thread! I've only had Skyline Chili twice but live with a fanatic. On drives to Columbus, he plans the route so we pass through Cincinnati at dinner time. This will be a real treat for him - I can't wait to try it. Thanks again!

Okay, we just finished eating. We both had it 5-way. I had two helpings - he had three. The verdict:

Neither of us think it is quite the same as Skyline.
Both of us liked it...a bunch.
Simple to make.

Bonus: The house smells great.

Per additional instruction from jpbhen, I didn't brown the meat or onions and left out the chili powder.

Thank you both, drsvelt & jpbhen!

I had almost forgotten about Larosa's. I usually get the steak hoagy but a lot of people get the baked buddy.

What do these consist of?

DrSv...
How Wild! I JUST made this recipe last weekend & LOVED it.
I specifically chose this recipe because I wanted to brown the meat & onion. I sprinkled all the spices over the meat & let them "bloom" for a minute or so... then deglazed w/ 1 C. beef stock (in lieu of water) before adding the tomato.

IMO, it seems inaptly named "chili". Actually reminds me of a unique "brown tasting" bolognese spaghetti sauce I used to eat at a small family owned Italian restaurant in NYC. I've been trying to recreate that special brown flavor for years... THIS IS IT! I may never make "red tasting" spaghetti sauce again.

So glad you like it!

What do these consist of?

i will pick up a carryout menu this weekend - it will have all of the ingredients for both hoagies. they are great!!

What do these consist of?

Larosas.com

DrSv...
How Wild! I JUST made this recipe last weekend & LOVED it.
I specifically chose this recipe because I wanted to brown the meat & onion.

hmmmm.

DrSv...
How Wild! I JUST made this recipe last weekend & LOVED it.
I specifically chose this recipe because I wanted to brown the meat & onion. I sprinkled all the spices over the meat & let them "bloom" for a minute or so... then deglazed w/ 1 C. beef stock (in lieu of water) before adding the tomato.

IMO, it seems inaptly named "chili". Actually reminds me of a unique "brown tasting" bolognese spaghetti sauce I used to eat at a small family owned Italian restaurant in NYC. I've been trying to recreate that special brown flavor for years... THIS IS IT! I may never make "red tasting" spaghetti sauce again.