Cincinnati Chili (Yes, again!!!)
Hey
So I made Cinci chili on the weekend using the America's Test Kitchen recipe. Can any of you Cincinatti Chili Houds tell me if it's spot on or does it still need something. I thought it was fantastic but possible lacking a bit in the flavour. I made CC once before with a different recipe that seemed to taste better but the texture wasn't right.
I've only eaten at Blue Ashe so my knowledge of CC is lacking.
DT
Davwud
Oct 17, 2006 12:51AM
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I believe that the traditional recipes call for cooking the chili for several (3-4) hours, but I say there is no such thing as a bad Cincinnati Chili (even Goldstar). I bought some Skyline in cans by mail order. And it was a only a shadow of the real thing. I'm betting your's was good. I would try that recipe, but the 3-4 hour one on my refrigerator magnet put me off.
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Try this recipe:
http://recipecircus.com/recipes/Kimbe...
It only cooks for a little over an hour and is totally authentic and very, very good! Kim
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How necessary is all that cinnamon and allspice? I had a burrito with a hint of cinnamon the other day and I almost gagged. It's just personal but to me, cinnamon is for dessert.
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Very. It's what makes it, it.
DT
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The cinnamon is actually fairly subtle in Cincinnati Chili, but the overall affect is a full frontal assault on the senses by comingled rich foods: beef, tomato sauce, spices, cheap cheddar, onion, vinegary hot sauce all served on a mound of spaghetti.
I love a traditionaly bowl of red, but instantly fell in love with CC, the first time I had it down on the Cincinnati riverfront.
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Try the Joy of Cooking recipe, it comes quite close, some bittersweet chocolate is added to it and might be your missing flavor.
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Nope, cocoa powder in there. It's not so much missing a flavour but could use an overall boost. Don't get me wrong, it was excellent. It's just that I'm trying to recreate something I've only eaten once.
The recipe from Kim is about what I made the first time.
DT
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I've been making Cincinnati Chili for years using the following recipe from a friend who was born and raised there:
Cincinnati Chili
1 quart water
2 pounds ground beef (I always use extra lean...or buffalo!)
1⁄2 tsp ground cumin
1/2 tsp cayenne pepper (or to taste)
1 tsp cinnamon
2 tbsp chili powder
1 1⁄2 tsp allspice
11/2 tsp black pepper
3 whole bay leaves
1 tbsp salt
1 1⁄2 tbsp white vinegar
1⁄2 tsp Worcestershire
2 large onions, chopped
1 whole clove garlic
1 6-ounce can tomato paste
Add water to a large pot. Crumble ground beef into it. Add remaining ingredients and bring to a boil. Stir and then reduce to a simmer. Continue simmering for 3 hours. Remove bay leaves and garlic clove.
Serve over spaghetti with shredded cheese and chopped onions.
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can't remember if I use garlic at all, but I use 4 or 5 whole "cloves" (not even sure what cloves are, but I bought them in the spice aisle), and definitely have an ounce of chocolate.
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I am from Cincinnati, and used to eat it for lunch ever other day while working at the airport. Now that I live in New York, my mother has been sending me several types of cincinnati chilli mixes. The key ingredients: bittersweet chocolate pieces, nutmeg (don't over do it), and a cinnamon stick.
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