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> Chili, how do they make it in your area?
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barddas 
Posted: 26-Jan-2004, 12:17 PM
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CINCINNATI STYLE CHILI (also known as Skyline or Dixie Chili)



2 to 3 lbs. ground beef
1 quart cold water
1 6-oz. can tomato paste
2 large onions, chopped (about 1 1/2 cups)
2 tablespoons wine vinegar
1 tsp. Worcestershire sauce
1 garlic clove, chopped fine
2 Tbsp. chil powder
5 bay leaves
1 tsp ground cumin
2 tsp. cinnamon
1 tsp. allspice
1/2 teaspoon cayenne
1 1/2 Tbsp. unsweetened cocoa
Salt & Pepper to taste

Crumble raw ground beef into the water. Add all of the ingredients and bring to a boil. Stir well, breaking all the meat up before it cooks. Cover and simmer two or more hours, stirring occasionally.

The proper way to serve this chili is over spaghetti on an oval dish. For a "3-Way," top it off with a pile of grated cheddar cheese with a dish of oyster crackers on the side. To make a "4-Way," add a spoonful of onions before the cheese is placed on top. For a "5-Way," add kidney beans in addition to onions and cheese. The other way to serve this chili is on top of a hot dog on a bun, with or without cheese and onions.

After you have cooked spaghetti add 1 tbsp of tomato paste to it and mix it into the pasta.

Yield 8-10 servings

Some tips and reminders about Cincinnati Chili:

It is a meat stew or sauce. Beans are not cooked in the Chili but are heated separately and used as an addition to the plate. Cincinnati chili is not to be served cold. It must be hot.

Spaghetti always goes on the plate first, except, when making the 5-way version; some places put beans on the plate first, some on top of the spaghetti.

No matter how tempted you are, do not use regular Saltines. You lose something in the translation. It must be Oyster Crackers. They stay crisp through the entire eating, whereas, regular Saltines do not.

There is no such thing as '5-alarm Cincinnati Chili.' In Cincinnati they would probably hang you if you did! smile.gif Cincinnati Chili is about blending spices and creating a particular subtle flavor.

Refer to the article to remember how to assemble 2-Way, 3-Way, 4-Way, and 5-Way platters.

And, finally, remember that, for some, this is an acquired taste, while for others it is love at first bite. If you hate it, please don't shoot the messenger.

This post has been edited by barddas on 27-Jan-2004, 08:19 AM


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barddas 
Posted: 26-Jan-2004, 12:21 PM
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A link to an article about Cincinnati Chili
And about 'coney's'


http://www.inmamaskitchen.com/FOOD_IS_ART/...chilarttwo.html
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Shadows 
Posted: 26-Jan-2004, 03:40 PM
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Recipe Name: Shadow's CHILI CON CARNE
Category: BEEF
Serves: 8

SOURCE SHADOWS

2 Pound beef or venison
1 Pound fresh pork or javelina
6 Clove fresh garlic, chopped fine
2 Tblsp lard or bacon grease
3 bay leaves
1 Quart tomatoes, canned or fresh
1 Large onion, chopped fine or 1 leek, chopped fine
6 Tblsp chilli powder
1 Tblsp flour
1 Tblsp oregano
1 Tblsp salt
1 Tblsp cumin; use more to taste
1 Tsp. black pepper

options:

3 Small dried chilies
or
1 Medium Habenero pepper
beer instead of water

for the beans:

2 Cup pinto or red kidney beans
1/3 Pound salt pork or bacon
1/4 Tsp. oregano

Cut the meat into cubes about 1/2 inch square or use ground meat. Melt the suet or bacon grease in a large pot or pan with a cover. Put the chopped onion and garlic in the pot and brown. Mix the chilli powder and flour with enough cold water to form a thin paste, then mix with the onion and garlic after they are browned. Stir until smooth. Add meats to pan along with 4 tbls water or beer.
Now add the other herbs, spices and tomatoes. Cook slowly for 2 to 4 hours; add liquid as needed to just keep from burning but add as little as possible.
When cooked serve in a bowl over beans prepared as follows:

Pick over the beans** and discard any bad ones. Soak the beans in water over night or quick soak by covering the beans with water and bringing to a boil. Boil 1 minute, cover and let sit for 1 hour. Drain off the water and cover with fresh water. Add 1 tsp. of baking soda. Add salt pork or bacon and oregano. Boil over medium heat for 3 to 4 hours or until tender. Add water as water boils away.
Drain and serve the chilli over the beans.

**I prefer pinto beans in this recipe.


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barddas 
Posted: 26-Jan-2004, 03:51 PM
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That sounds really good, Shadows!

Now I am really hungry!
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Herrerano 
Posted: 27-Jan-2004, 06:18 PM
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You all inspired me to go home last night and make chili. The family won't eat it, Panamanians generally do not like food vey picante. So I brought some to work with me and I have just heated it up on the burner in the lab. Now I am waiting for my taxi guy to come and I can go get some crackers to go with it.

I keep going in to sample a little, if he doesn't hurry up it will be gone before I can get my crackers. laugh.gif

Leo


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Aon_Daonna 
Posted: 28-Jan-2004, 03:15 PM
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ooh eat it cold! chilli is just gorgeous cold on your sandwich next morning biggrin.gif just butter some bread, put lettuce and your chili on it and enjoy!

We usually make it this way (I can't give exact info, I'm a "pi x thumb" type of cook.

Start off some onions and 2-3 cloves of garlic in a wok with olive oil, add mince and brown. Add tomatoes (2-3) and kidney beans and some peppers (and basically whatever veg fits into it actually) and cook for at least 20 minutes. I usually let it cook it longer and add water from time to time so it doesn't burn.


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Shadows 
Posted: 28-Jan-2004, 07:55 PM
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wink.gif I agree ! COld chilli sandwhiches are great, so is a next day chilli omelet!!! smile.gif
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Aon_Daonna 
Posted: 28-Jan-2004, 07:59 PM
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mmh yes!
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Herrerano 
Posted: 28-Jan-2004, 09:16 PM
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The best way to eat it cold is sort of half bent into the refrigerator, eating out of the leftover container. laugh.gif That does seem pretty special.

But I like hot so that it sort of sogs out the crackers.

Leo cool.gif
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maggiemahone1 
Posted: 28-Jan-2004, 09:56 PM
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QUOTE (Herrerano @ Jan 27 2004, 11:18 PM)
You all inspired me to go home last night and make chili. The family won't eat it, Panamanians generally do not like food vey picante. So I brought some to work with me and I have just heated it up on the burner in the lab. Now I am waiting for my taxi guy to come and I can go get some crackers to go with it.

I keep going in to sample a little, if he doesn't hurry up it will be gone before I can get my crackers. laugh.gif

Leo

Please be careful after you have eaten that chili, especially if you have to be around an open flame! You may go sky high! tongue.gif

maggiemahone1
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Aon_Daonna 
Posted: 29-Jan-2004, 03:53 PM
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I'm pretty flexible thinking about chili.. btw I like very fine tofu bits in it.. the plain taste of that goes well with the hot other stuff (I think I forgot the piri-piri sauce that goes into our chili? )
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Shadows 
Posted: 01-Feb-2004, 01:23 PM
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Picadillo
This entree is found South of the United States from Cuba to South America. The texture is similar to chili, but it is usually served over rice.

Serves 4

2 Tablespoons Oil
1 large Onion, diced
1 Green bell pepper, diced
2 cloves Garlic, minced
2 pounds Ground chuck
2 teaspoons Cumin
1 can Tomatoes, diced
1 cup Beef broth
1 Tablespoon Capers
Salt and pepper to taste
4 cups Rice, cooked

In a heavy pan, saute the onion, pepper, and garlic in the oil until soft. Add the beef and brown. Add the cumin, tomatoes, broth, and capers. Bring to a boil, reduce the heat and simmer for 22-30 minutes (or until slightly thickened). Check the seasonings. Serve warm over cooked rice.
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RavenWing 
Posted: 02-Feb-2004, 11:40 AM
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Jason, I absolutely love cincinnati style chili. Around here, we don't use the clove and cinammon. We typically have a tomato-based chili with kidney beans, ground beef, moderate chili powder, and we eat it over spaghetti.

What's funny is I never knew people ate it without spaghetti until I was a teenager.


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Roisin-Teagan 
Posted: 03-Feb-2004, 04:12 AM
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I really haven't tried any cajun or creole style chili before. The only chili I've eaten is my own and my mother's.

Here is my recipe for Spicey Southern Chili

4 lbs. of ground beef
2 large onions, chopped
1 large green pepper, chopped
4 garlic cloves, crushed and diced
1 can of Rotel green chilies and diced tomatos, medium hot
1 can of Hunts or any can of stewed tomatos
2 tablespoons of fresh lime juice
6 cups of water
1 med can of tomato puree
3 tablespoons of red chili powder
1/4 teaspoon of cumin powder
1 teaspoon of dried oregano
2 teaspoons of salt
1 teaspoon of black pepper
2 cans of Bush's Red Beans (not kidney beans)
2 cups of shredded Monteray and Colby Cheese

Brown the ground beef. When the meat is half cooked, add in the onions and green peppers. When done, drain the fat. Return to heat and add in chili powder, garlic, cumin, salt, pepper, and oregano. Stir until the meat is coated, then add in the undrained Rotel green chilies and diced tomatos, the can of regular stewed tomatos, tomato puree, lime juice, water, and the red beans. Stir, then cover the pot and cook on Med-High heat bringing to a boil and cooking for about 45 to 55 minutes. Make sure you keep your eye on it and stir occasionally so the chili won't burn. I cook the chili on Med-High heat to speed up the cooking process. A lot of people I know slow cook their chili all day and add sugar (yuk! the sugar seems to be a cajun thing).

After the chili is done, serve in a large bowl and garnish with the shredded cheese and eat with soda crakers. The only critics who have judged my chili are my children and family---they all say it taste great.



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tsargent62 
Posted: 03-Feb-2004, 01:31 PM
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Man, that sounds good! I just printed it off so I can try it. I like it so my nose is runny when I'm done, but my family doesn't. I usually end up sprinkling a bit of cayenne pepper on it. OOOO-DAWGIE!! furious.gif


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