 Pssst! I'm gonna share my family's decades-old chili recipe. You're going to want to write this down. Step one: Get in the car. Step two: Drive to the nearest Skyline Chili. Step three: Order a four-way with onions - that's Cincinnati-style chili over spaghetti with neon orange shredded cheddar and chopped onions - or possibly a cheese coney. Step four: Consume with a Diet Pepsi (I'd rather a Diet Coke, but when in Skyline...) with a big blue straw and sop up the remaining chili puddle with oyster crackers. I grew up in Northern Kentucky, right across the Ohio River from Cincinnati. It may not be right, but it's what we do. My mother also often made a substance she claimed was chili - an unlovely amalgam of ground beef, kidney beans, tomato paste, onions and chili powder. On occasion there were slices of American cheese. We...don't really talk about that. There's clearly a better way - as evidenced by the blizzard of chili cook-off announcements stacking up in my inbox. School me on your ways and means in the poll and comments below, and for your trouble I'm sharing a little something from my personal cookbook collection. As promised, Jim Backus' chili recipe from my 1966 copy of 'The Celebrity Cookbook' edited by Ms. Dinah Shore. You may know Mr. Backus from his star turns in Rebel Without a Cause, as Mr. Magoo or "The Millionaire" Mr. Howell on Gilligan's Island. I am entirely uncertain by what might be this morning-after "false hunger" his wife invokes. Care to share in the comments?
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There are no beans in chili. If beans are in your "chili" it's called stew.
Henny Backus - her mail used to come to my office in Hollywood. She was close to 100, her business manager was a tenant of mine, so every day we would see Henny in the mail. Cute page from that book.
My husbands from oklahoma and likes his chili with no beans and its got to be spicy. Like hot enough to scorch the roof of your mouth spicy.
I've lived in the northeast all of my life. We had kidney beans and often ate it with elbow noodles (chili mac) I've never actually seen a chili that didn't have beans in it unless it came from a can or was served on a hot dog. I tried canned skyline once and it was like eating catfood. Not that I've eaten catfood but I have to wonder if it would taste better.
Ah, Skyline Chili. The best. But you can't put non-Cincinnati chili on spaghetti. That simply won't work, so don't even try it. Find a reasonable facsimile recipe for Skyline and use that. Unfortunately, I'm trapped in Philadelphia where they have no idea what good chili really is. Every time I go back home I hit the Great Food Trifecta: Skyline Chili, LaRosa's Pizza, and Graeter's Ice Cream.
No ground beef in mine – I use small bites of stew meat (usually round roast I cut up myself, to control the size and fat content). Veggies would be onions, green peppers, garlic, tomatoes. Black beans are my preference. As for toppings, chopped red onion, jalapenos, pepper jack or cheddar, and a bit of sour cream.
As for the spaghetti idea - well, I said I'd give it a shot, because I sometimes make a chili-ish recipe that includes elbow macaroni, but I don't call it chili - chili-mac, maybe. Around here, people make that and call it "goulash" – enough to make my Hungarian grandmother turn over in her grave. It may not be chili, but it sure as heck isn't goulash! (tasty, though!)
I moved to the Cincinnati area after college and found that Cincinnati Chili is a strange, but tasty, dish. I don't know why they call it chili around here. It doesn't taste like any other chili I've ever had.
Given I don't mix meat and milk, I prefer vegetarian chili so that I can put mounds of cheese on it. Sometimes I like to spice it up so that I don't have to share with my kids who can't handle it.
LOL! Thank you for the early morning laugh! Darn those rugrats!
I like using Wick Fowler's chili mix – can adjust the spice level to your liking and includes masa for thickening. Then I serve with chopped jalapenos, onions (aside from what's already in the chili), sour cream, shredded cheddar or colby jack, oyster crackers and tortilla chips. Leftovers get the frito pie treatment the next day, assuming there are leftovers! mmmmmm.....
wick-fowlers is great. Don't likie the mesa. Mix in chilli brick to the beef, add to the sauce and serve over spaghetti because that is the Louisville, KY way and it is good. Comin is the secret.
Real chili has the perfect balance of heat, meat and vegetables (onions, diced chilies , fresh tomatoes).
The right chili (spiced and slow cooked for 8-12 hours) will flatter any meat you choose – even lean ground turkey if you are looking for a leaner, protein rich alternative.
For the best and most meaningful results, try making chili with meat you hunt yourself (such as feral pig – aka pork, or venison).
The base of my chili recipe includes kidney, black and pinto beans (1 can of each), chili power and cumin (to taste), 1 or 2 large white onions, lots of fresh garlic, and as many fresh tomatoes as I can get my hands on. I seal it up in the crock pot after stirring in a half-glass of beer.
This recipe was passed onto me and originally called for venison. At the time all I had was beef, and I later tested it with turkey.
Since becoming a deer and pig hunter in 2010, I have elevated my chili to a locally sourced, free range, fully organic meal.
When Chili's replaced their Original Texas Red with Terlingua, my life went into a downward spiral. I haven't been back to a Chili's since.
Meat, beans, diced tomatoes. Nick
Fowlers 2 alarm chilli seasoning. Extra chili powder, paprika, onions and garlic. Over chili cheese fritos. Man...talk about heaven. Think u know what's on the menu this weekend.
@Jason: "Vegetarianism doesn't make sense." Here are just a few "senseless" reasons:
Reduced risk of most cancers
Reduced risk of heart disease
Reduce carbon footprint
Add average of 7 years to your life
Cut bone loss by half
Lose weight
No growth hormones
Reduce famine
Reduce toxins in your diet
Help preserve fish populations
Reduce air & water pollutants generated by factory farms
Raise your Karma level
While many of the points you emphasize may be true, it also depends on what types of foods vegetarians eat to replace meat protein. My husbands aunt is a vegetarian. She eats mostly white bread, tons of butter (yes, she's a vegetarian) and peanut butter, white pasta, popcorn, vegetable ramen, potatoes, rice, and very few vegetables because she only likes green beans, iceberg lettuce, and corn. Her go to meals are large servings of starch and butter, or starch and cheese. Oh, and she eats tons of plain old american cheese with saltine crackers, the cheapest she can find because it's all the same to her. Looks like she has no problem with animal rennet. She is always claiming that she's just famished, and that vegetarians have to eat more food more often since they don't eat meat. She has a desk job and gets as little exercise as possible because she "just doesn't like that stuff!" She has said if God intended people to walk, there wouldn't be cars. She's about 4'9" and she is very, very large. She tries to lecture people that eating animals is wrong, but really, she killing herself with that misplaced kindness. She may be a "vegetarian", but I would hate to see her arteries. I made a tofu stir fry at a family gathering, and she just gagged and made loud comments about how gross it looked. It must have been all the vegetables.
Wow, she could be headed for a whole host of serious health problems. Whether you're omnivore or vegetarian, you have to sensible about it!
restaurant recipes at home
restaurant recipes is a language everyone should learn how to speak. :)
Grew up loving TexMex chili, mildly spicy, beans, etc. but since moving to Colorado have really fallen hard for the two meat only versions–Chili Colorado (beef cubes slow braised in smoky red sauce) and Chili Verde (pork, in roasted, charred green chiles. Bye bye beans! Hello tender meat and chile gravy! Skyline sweet over noodles is fine for comfort food, but the true roots of what we call "chili" can't be beat. Period.
There are two kinds of chili, regular and "con carne." Con carne has meat in it (as well as beans), regular has just beans and no meat. I don't know why anyone would eat regular chili without meat unless they were vegetarian (and being vegetarian also doesn't make any sense), and I don't know why anyone would put a different type of meat besides beef in chili. I've eaten turkey chili and I didn't die, it is probably better than prison food, but I've never been to prison, so I'm not sure.
There is a third type of "chili" (sort of) which has meat but no beans, you find it in a plastic dispenser at convenience stores, it is used on hot dogs to make "chili dogs," you can also buy it in the grocery store in a can if the store happens to be out of dog food.
Because some people have only ever had chili on a convenient store hot dog, they might mistakenly think that chili is not supposed to have beans in it, this is of course a myth. Without beans there is no chili, just hot dog sauce.
Chili should be hot, you should get an endorphine rush and sweat profusely from eating it. You should not rub your eyes or pick your nose for 3 days after eating good chili. If you don't have trouble walking, talking and thinking afterward, then you were probably eating out of the "women and children's" chili pot.
Chili should have beef, and beans, and plenty of tomatoes, garlic, onions, bell pepper, chili peppers, and some corn (and maybe a little celery). More than one type of bean is good too. You can use 2-3 different kinds of beans including great northern, pinto, black beans, chili beans, kidney beans, etc. Topped it off with diced raw onions and shredded cheese, maybe over corn bread but never over spaghetti.
Ron White and one of the other commentors are correct, the best chili has small cubes of solid lean beef in it, but if there are financial constraints then ground beef is an (the only) acceptable substitute.
I know this will offend traditionalists but give it a try: Chili over mashed potatoes topped with shredded cheddar and chopped onions. Real comfort food!
Being a native born New Mexican who can say his great great grand parents were here a hundred years before the ENGLISH KICKED the so called first americans out of england I can say all of you that THINK you know what REAL CHILE is are full of you know ( maybe you don't) what. CHILE IS NOT HAS NEVER BEEN a food of the GRINGO!!
OK, Gene, you may have a point. How about educating us "Gringos" with an authentic recipe?
I was so excited a decade ago for my first Skyline chili experience in Columbus, OH and after the first bite, it was such a let down! I'm an avid chili fan and Skyline chili does not serve chili; its more like hotdog 'sauce'. Eating 'chili' over anything, including spaghetti or mashed potatoes is a sin if it is true chili.
TEXAS chili: no beans or tomato, just a proper and delicious meat braise...
http://www.jewelryalchemy.com/soupapolooza/Blog/Entries/2011/1/25_texas_chili_and_chipotle_deviled_eggs__its_my_39th_birthday_and_Ill_cry_if_I_want_to.html
My favorite chili is the kind we make fresh at deer camp (Hunting base camp for you nonhunters). A propane stove is fine, but it's nice to sit down around a campfire as long as it's not too cold. The dry spices are mixed beforehand and brought along in a sandwich bag. For six people we brown a pound and a half of fresh venison, either ground or cubed, in a cast iron dutch oven. Then we add two diced onions, six cloves of garlic minced, one dried chipotle pepper, one or two dried red peppers depending on their size, a quart jar of home-canned tomatoes crushed or chopped into smaller pieces, along with about half the liquid from the jar, two big cans of kidney beans, and the following spices: a tablespoon black pepper, a teaspoon and a half of smoked paprika, a teaspoon cayenne, a teaspoon of cumin, a half a teaspoon of crushed oregano leaves, half a teaspoon red pepper flakes and a quarter teaspoon salt. It smells good right away, but after cooking for an hour you get initial spice combined with a slow, smoky burn.
That sounds really delicious, as venisons slight gaminess adds a little something special to the overall flavor of a recipe. I guess I don't have to tell you that ground venison also makes a really outstanding spaghetti sauce as well. My husband is not a hunter though. Venison is a rare treat from family or friends that hunt.
Love my chili with beef and italian sausage....beans or no beans doesn't matter...but I love the Italian sausage!
Spaghetti? Are you serious? Chili does not get served "over " anything. A great bowl of red is meat & spices w/ a little bit of masa harina, the hotter the better. The best chili parlour in the world is the Texas Chili Parlour in Austin, just a block or so from the Capital. Texas may be the home of the redneck wingnut, but we make the ONLY chili.
Please don't talk about Gov.Rick like that. LOL!
As a former chili judge, pretty much everything mentioned in the article will get you thrown out of any contest in Texas (not disqualified - thrown out.) And in casual settings, will certainly earn you a scowl from those who have a passion for chili.
In at least one way a bowl of chili is like a steak. The dish should be simple and to the point. A steak is all about the beef. Chili is all about the chilis. You can dress up a steak with all sorts of herbed butters, saute'd onions or mushrooms, peppercorn sauces and the like, but all they do is serve to get in between you and the beef. Tomatoes, onions, beans, and the like only serve to get between you and the chilis you've spend hours preparing. (And the pasta is best left in the pantry.)
Comparing what's in the article to chili is like comparing Sangria to a fine Burgundy. Both are the same thing, sort-of, but are really worlds apart.
Tucson Arizona chili is the best, chili colorado or chili verde from El Dorado's or Mi Nidito
Toss in a little (maybe 1-inch) piece of bitter chocolate (no Hersheys, etc!!!) for a great, mole-kind of flavor!
I make veggie chili but it's very good. My husband is a meat eater and he loves it.
Born and raised in Texas and have, imo, the best chili recipe in the country. But damn, that Skyline chili looks good! They always show it during Astros v. Reds telecasts. I've made it veggie style, with ground beef and stew beef. Don't let anyone try to tell you what true Texas chili is, because there is no "true" Texas way.
Super infmoratvie writing; keep it up.
If it doesn't burn on the way out it wasn't hot enough.
Texas style chili is a better meal but as for being a topping on burgers, fries, fritos, burritos, etc...New Mexico green chile is the way to go! (And that's New Mexico green chile! Not that lame Colorado rip off.)
New Mexico chili is the hottest!! and the corn is the sweetest :)
Hey! We Coloradan's can make a mean green chile – as long as we use New Mexico Hatch roasted chili's! Can't beat a New Mexico Hatch.
I'm no native, but Chili Verde is the best in Pueblo, CO. To clarify, I don't make the stuff – I just eat it, and mostly at restaurants. The green chili is thicker in Colorado than the several restaurants I sampled in Albuquerque and Taos. If someone knows a New Mexican recipe that works and isn't too soupy or some restaurant recommendations, I'd be happy to hear it.
Texas chili and Cincinnati Chili are just two different things with superficial similarities. Both good, done right.
Nothing they make in Cincinnatti qualifies as chili. As Ron White said;" I don't think you all told the Mexican boys you were having a contest, cause a Mexican boy could come up here with a goat and a onion and KICK YOUR ASS!" And you never make REAL chili with ground beef! You use stew beef that's free of fat and diced into pieces about the size of the end of your pinky finger. AND you NEVER use ANY vegatables except peppers, oinion, and tomatoes. And it HAS to be hot enough to make you sweat or it ain't real.
Yes Rick, that is perfection!
Did you really have to share that? Gross.
What kind of chili do I like? The kind that doesn't burn like napalm when it's blowing out my poop chute. Well, you asked.
Down in Texas that's when we start chanting "come on, ice cream"
I once asked my husband to soak the beans for my chili and when I got home, he had green beans sitting in a pot of water on the stove-top. I decided to use the green beans in the chili and it wasn't too bad.
Yippee, I'm going to give this a try next cold day if we ever get another one of those... Thanks!
Your Welcome and the hubby may even kiss you in the kitchen.
LOL – This should make his carnivorius self happy, but he likes beans...we won't even go there...
I am with you on the soaked briskett, although I brine with beer. I always have alot of elk/deer/bison meat in the freezer, the lower end round steaks are typically my favorite chili meat. Brine in beer, brown sugar, coarse black pepper, garlic powder, onion powder in a ziploc over night, then bbq them over charcoal and soaked apple wood in teh morning. Dice that up for the meat, and I don't care what your favorite mix is, that smoky sweet meat is the bomb.
I concur! You are a true BBQ Master. I use a Weber Bullet for smoking and a Weber performer for everyday grilling. Charcoal is the ONLY Way!
I use my Weber for everyday grilling, but have an old Brinkman smoker that has been my go to, all day, slow smoking, beer sipping standby for, gawd, 15 years now I guess. Just did up a half dozen mallards this weekend on the smoker, roll of ritz, some smoked cheddar, and a smoked duck have been lunch for 2 days this week.
smoked fish is the best!! I used to get some shipped to me from Fredonia, NY. YUMMY!!
I am with you on the fish, in fact it is the only way I will eat trout, which is 90% of what is available to catch in MT. A fresh 2 lb rainbow smoked is pretty much the twin to smoked salmon, just better IMO. Have smoked some whitefish a few times, just haven't gotten the brine right on that one yet I guess, never seems "just perfect". Fortunately my fishing/hunting addiction supplies my cooking and smoking addiction with lots of things to play with :)
In the DC area we have Hard Times Cafe. I prefer their Cincinnati four way with extra cheese. No beans. Traditional chili is not made with beans! I love it over pasta and with corn bread. Leave the produce aisle at the grocery store. I don't think I've ever had chili made with meat other than beef. Pork or chicken might be good. I would at least try it.
Ok, one step closer...brisket, check, marinade in DrPepper, check, BBQ Bible rub, check, smoke it for 8-16 hrs....hmmm smoke with what?? Also, tomatoes or sauce? Onions and/or peppers? Beans or no beans?? Pretty, pretty please??
Once you google "The BBQ Bible" he has a section on smoking a brisket. NO Beans-tomato sauce and white onions for kick!
Sounds great! I have used just plain chuck with an overnight marinade of 2 shots of Tequila, with a squeeze of lime and half a shot of soy sauce. Slow grilled on indirect heat, cut when cooled, then start makin' chili! Tequila gives meat a peppery flavor that adds depth to my chili.
Chugwater chili ! By far the BEST chili mix I have ever tasted. All you do is add the stew meat and water.
That chili recipe sounds a lot like mine other than the garlic, bay, cloves, and bacon fat. The bacon fat sounds like a nice addition, though. I might have to try it.
Chili....oh yes............spicy....and if made with deer meat and dark kidney beans perfect!
Although I am a "beef" chili fan I lived in New Mexico for years and green chili with pork is an amazing dish. Just good quality chunks of pork, onions, green chilies and tomatillos. If you want beans this can be served over beans that have been cooked separately. Absolutely delicious!!!
Chili is chili. Spagetti is spagetti. Don't mix the two!
O.K. Spatula Twins,I'm gonna make you two famous.My secret ingredient to the Best chili is...Beef Brisket soaked in DrPepper over night,pat dry and and generous amounts of Rub. The DrPepper adds a dark bark color and taste to the brislet and then cut into half inch cubes to make your chili. Your Welcome.
so THATS your secret!! i like venison chili... i may have to prepare my venison as you've indicated and see how it goes!
Forgot to say you need to "smoke" it for 8-16 hrs. depending on the size of the brisket,then add it to your chili. Never thought about venison but it should help take out the gameiness. And NO Wendy,Don't try it with Diet DrPepper. I can see those wheels turning.
i can promise i wouldnt use diet drpepper. that'd be like making a crown and coke with diet coke. :)
Or with RC Cola. Do they still make that? Just wouldn't be the same.
OK, I'm getting closer to getting the secret recipe, now cough up the rub recipe mister! :)
It'll cost you! Google "The BBQ Bible" and there is a basic rub recipe. From there your on your own.
Never been to Cincy, but my mom grew up on chilli over spaghetti and so i love that combo. As for the chili itself, I'm a fan of texas style, diced tritip no beans!!
I'd love to try some chili made from other meats. Veggie chili can be good, but the cook needs to get it right.
chicken and turkey are yummy
They need to change the name of Cincinnati Chili to something else, Its just not Chili. But don't get me wrong, I LOVE THE STUFF, we don't have any in Georgia but I buy the frozen or the caned all the time, when I'm in Ohio its all I will eat. I prefer Skyline but Gold Star is good too. But again, its not Chili, Real Chili competitions have a strict No Beens, No Pasta rule. Its thick and its beef and its spicy.
The no beans policy is odd, because historically, real chili would have been made with beans. For that matter, historical chili was a food that encompassed just about anything you wanted to toss into it. It was a spicy stew that was easy to make and was a good travelling food that could be made from any kind of dried meats, beans or vegetables you had on hand, or whatever was freshly caught or found on the way. The peppers were able to disguise even the oddest ingredients, which made it ideal.
Of course, we're a long way from the days when travelling meant an arduous journey of months hauling along as much dried food as possible for provisions, with no way to contact anyone unless you happened to pass them along the way. I still view it as something that there should be no strict rules for, though, except that the peppers are necessary for it to be chili.
I always understood the "no beans" came about because there were wild cattle running around all over the place, and thus were very available, but beans had to be grown and tended, and might not be so available.
Beans go on the side.
Texas Chili law forbids beans. IMHO beans were added to absorb some of the heat for those who couldn't take it.
When I lived in Texas, I had friends who would look for fresh road-kill armadillo to add to their chili...!
I kinda forgot! You need tomato sauce, too. Oopsie!
I have a split:
1) I like any food so spicy it kills off taste buds for the next 24 hours but which also manages to taste great even after all the spice sensitive buds have died. So if chili can do that, it's nirvana.
2) Apart from that, the chili that I prefer is the one that just plain goes for flavor. And that's usually low spice honestly. Seems like when the spice goes up, a lot of people start neglecting the flavor component.
(same applies for hotwings)
i think we may have been separated at birth. i couldn't agree with you more on all points!
Why is there chili in a small Boston Bean cup? Chili requires a BIG Bowl!
Ground buffalo, red beans (light or dark), tomatoes, onions, green peppers, chili powder and cumin. A little garlic, some Tony Cachere's cajun seasoning... all ingredients to taste. Nothing else wanted or needed.
Tony's in chili? Having grown up in Louisiana, and lived in Texas for 15+ years, I can only say: never even considered that. It seems that the Tony's would cover up the cumin flavor that is the essence of the chili to me.
I made a fabulous chili with canned tomaoes, diced onions,peppers, meatless crumbles, and lots of chili powder. It was improvised, but sooo good! I didn't feel like having beans that night, but next time I will. I'd like to try the Cincinnatti chili over spaghetti. As an Italian-American, it goes against how I'm used to having pasta, but it's fun to try things from different regions.
Meatless? It has to have meat. Otherwise you are doing it wrong.
No, Chili does not have to have meat. Chili with meat is properly called Chili Con Carne. That said, my Chili is quite different from what I'm reading here. I start with fresh Chile peppers: poblanos, habanero, jalepenos, cayenne, and/or any interesting fresh pepper in the market that day. Throw them in a blender whole, minus the stems, and make a soup of them (I like the seeds in, take them out if you don't). This is the chili base. No Chili powder. I then add tomatoes, onions, fresh smashed garlic, sweet peppers, honey, cilantro and spices. If it's too hot, I add blended guava or some other neutralizing liquidated fruit, or add more peppers. I then throw in anything I want to have in it. Cut up steak, pork chorizo sausage, ground meat, shrimp, beans, drunken fish, whatever. Serve it any way I want: over chips, rice, pasta, nothing. I sometimes add chocolate or cocoa, or even raw sugar or molasses. I like it super hot, but my immediate family can't take it. Chili is what you make it. With this recipe, you have to cook it down, because powder isn't used.
I grew up near Cincy and didn't try Skyline until I was working downtown in my 20s...I loved it, but hubby absolutely cannot stand the smell of it. One of the things I miss being a vegetarian, but can't whine, it's my choice... Though, if I make my own chili, it's gotta be spicy!
i like chili nice and spicy, with meat and veggies, corn works too for some color. cheese, sour cream and a few beers.
Oh-forgot! Add cheese and onions. And maybe sour cream and chips. Serve with cornbread. I'll have to try the masa trick!
You can make a pretty decent veggie chili with Morningstar Farms veggie crumbles. It's quick and easy, too! Just add chili mix, beans, onions and green peppers. Mmm! I love the chili at Wienerschnitzel, too. The recipes here sound awesome! Loved the Jim Backus story, too. Funny! I miss 'Gilligan's Island'.
I use Bulgur Wheat for my veggie chili. It's the perfect texture.
Morningstar crumbles work great but also try Gimme Lean.
Tortilla chips in chilli is the best. They stay crunchy!!!!
I make a really good concoction w/ ground turkey, zucchini, onions, white corn, white beans, home roasted peppers (poblano & anaheim usually). Lots of cumin & white pepper, green tabasco. Splash of white wine, can or two of chicken stock. Serve w/ rice, sour cream, oyster crackers, & more tabasco. It is really rather awesome – but it is *NOT* chili !!
Chili is stew beef (prefer buffalo), tomatos, peppers, onions, garlic, with pinto, black, & kidney beans. I usually rely on a mix kit (lots of little packets in one package – Carrol Shelby or Wick Fowler 2-Alarm) unless it is a very special occasion. Serve w/ macaroni, sour cream, oyster crackers & a chipolte hot sauce.
Also agree w/ Amanda – if it's not thickened w/ masa, something is just missing.
I like the Skyline style (not sure how close Steak&Shake comes to that benchmark, but that's what available around here). I guess I just think of that as more deluxe / wacky sloppy joe stuff than legit chili.
I make chili with ground beef or ground turkey depending on who I make it for. Usually no beans, has to be spicy, thickened with a little masa and served with cheese, onions and jalepenos....so good. Sometimes corn bread, sometimes toritillas.
Skyline chili is on step above Alpo dog food....i would not feed this crud to my dog...
THANK YOU!
Skyline is a blasphemous bastardization.
I make my chili with bison meat or venison – what a great flavor!
Definitely spicy, but I'll serve with extra spice on the side for anyone who wants to sweat. The last time I made it, I added corn and it added a nice sweetness. But that is the extent to what additional veggies I will include in the dish, other than the usual peppers, tomatoes, onions, etc.
Our local bar chef usually has great chile with beans and ground beef. The other day he threw in mystery meat and I almost couldn't eat it, I consider unknown chile surprises yuckie. Chile in my book has onions, maybe a few peppers, chile powder, tomato sauce and tomatos, plenty of beans, ground beef, and not much else except maybe cheese and onions on top. Sour cream on top is good too if I'm in the mood. I like some heat, but not a ridiculous amount.
My wife makes a chili using a mole base with whole pan seared chunks of beef, and chocolate. Its so heavenly!!! Think, rich, rib sticking, perfect amount of spice. Just awesome.
Step One: Cut a hole in the box...
Ha. Funny!
Not only ground beef but chopped up steak (more than 1 kind too) add nice little bonuses throughout. It gets nice an soft after cooking in the chili for a while
Add a little chorizo and it's heaven
I tried Skyline chile from a can once and would up feeding it to the varmits in my yard.
Thanks for the chile recipe, the egg story was classic!
I've had the Skyline Cinci 3-way (many, many times) and it rules!!!!
What makes Cincinnati chili so different is that it's not Tex-Mex it's Greek! All those downtown chili parlors were originated by the Greeks. What makes the chili so different is the cinnamon, cloves and allspice. Try adding it to your next batch, you might like it. Chili, spaghetti, onions and cheese NO Beans, contrary to the recipe in this months Bon Appetit.
I would still pick MaryAnn over Ginger.
I always thought Mrs. Howel was hot.
Chili should be hot enough to make you sweat a little, no bean, beef, no veggies other than tomatoes and onions. Over spaghetti? That is for meatballs and "gravy", not chili!
JBJingles - You, sir, know your chili! You are a chili maestro! I'm with you every step of the way.
(But do try it over Fritos, with beaucoup cheese and onions on top. Frito pies ROCK.
My dad is from Lubbock, Texas, and I have not have frito pie since I visited there last about 15 years ago. I need to put pride aside and make that sometime for my hubby – if only just once. It's like nachos on nitro, probably not so good for you, but tastes like a day at a county fair in Texas. YUM!
You know chili! In Texas we say, if you know beans about chili, you know chili has no beans!"
Chili without beans... is just speghetti sauce.
Though I like chili in a lot of different ways, it has to be very spicy for me. I prefer chucks of peppers if possible. Beans, no beans and veggie chilis are all ok in my book, but I wouldn't make it with a meat other than beef.
I'd try it over spaghetti, but I'd rather have it in a big bowl served with cornbread.