Byron H. wrote: > A-Men. There are Skyline Chili Houses on the Interstate if you don't want > to brave downtown Cincinnati. I'm both tempted and wary of some of the > Mom & Pop Storefront Chili Houses in Cincinnati. I might be in for a > wonderful experience at the expense of food poisoning. Still, it's a > definite must on the regional cuisine list. > Best Cincinnati style chili is at a mom and pop shop. Camp Washington Chili is meatier than Skyline and just a tad milder. Check it out. To get there take Interstate 75 to the Hopple Street Exit (exit 3?) go one block west. It's a dive but the chili IS the best in Cincinnati. Here are a couple of recipes I've had for some time. I trust the first one because it contains more Cinnamon which IS the key to Cincinnati chili but I've never tried either recipe. CINCINNATI CHILI (from postcard bought in Cincinnati) 1 quart water 2 pounds lean hamburger 1 teaspoon cinnamon 1 teaspoon cumin seed or ground cumin 2 large chopped onions 1 teaspoon Worcestershire Sauce 2 toe garlic 2 tablespoons chili powder 1 teaspoon black pepper 1/2 teaspoon red pepper or chili pepper 1 tablespoon salt 1 1/2 teaspoon ground allspice 1 (6 ounce) can tomato paste 1 1/2 tablespoon cider vinegar 3 large whole bay leaves Crumble raw (do not brown) hamburger into water, add all ingredients. Bring to boil then simmer 3 hours. Remove garlic toe and bay leaves. Add whole red peppers (if desired) for spicier taste. Servings: 10-12 The second is from one of those write in for the recipe columns in the LA Times. I haven't tried this one. CINCINNATI CHILI (from recipe question column SOS in the LA Times) 1 1/2 pounds ground beef 2 medium onions, chopped 2 cloves garlic, minced 1 (8 ounce) can tomato sauce 1 (6 ounce) can tomato paste 1 quart water 3 tablespoons chili powder 1 tablespoon vinegar 1/2 teaspoon black pepper 1 bay leaf 1 teaspoon ground cumin 1/2 teaspoon marjoram 1/2 teaspoon ground coriander 1/2 teaspoon ground cardamom Dash ground cinnamon Cayenne pepper 1 tablespoon sugar Salt Brown beef, onions, and garlic in large heavy pot, then spoon off excess fat and grind mixture in food processor until mealy in consistency. Return to pot. Add tomato sauce and paste, water, chili powder, vinegar, pepper, bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne, sugar and salt to taste. Bring to boil. Cover and simmer 1 to 2 hours or until thick, stirring occasionally. Serve alone or over cooked spaghetti with shredded Cheddar cheese and chopped onions, if desired. Makes 6 to 8 servings.
Cincinnati, OH