Never tried it. Doubt it would be my favorite, but I'd tear it up on a chili dog.

quote:

Originally posted by Strambo:
I'd tear it up on a chili dog.

Then it'd be a Coney.

Tried Skyline chili a number of times when I was living in Dayton. Never did acquire a taste for it. Now White Castle hamburgers, I do miss those.

As a Cincinnati native, I eat it, but I’m not in love with it. I prefer Texas style chili, but I’ll eat Cincinnati style occasionally. It really isn’t chili like any other chili you may have had. The meat is very finely ground and it is more like a thick sauce. You wouldn’t really sit down and eat just a bowl of the chili, it is always served on top of something: usually spaghetti or hot dogs. Obviously the flavor has some very uncommon ingredients for a chili as well.

Personally, I think Gold Star does better coneys, and sky line is better on spaghetti. Of course, my favorite version are the chili cheese fries at Blue Ash chili. If a plate of those and a BLT doesn’t give you a heart attack, I don’t know what will!

quote:

Originally posted by rat2306:
Been thinking of making some spicy Texas style chili (no beans, stew beef cut smaller, not hamburger, little or no tomatoes), served on top of spaghetti with diced onion and peppers, queso...and call it Spaghetti Western Chili.

Several months ago it occurred to me that no-bean chili with sour cream mixed in and ladled over egg noodles would be a quick and easy twist on beef stroganoff. Haven’t tried it yet though.

Spent a week in Cincinnati some years ago. Based on the recommendation of a local, I somewhat reluctantly tried it. Turns out I love it! It is now a regular stop when going through Cincinnati.

^^^ I usually brown the beef (after pouring off some grease) in a beer or two. Drinking an ale from Harpoon with cinnamon and nutmeg in it now that may add some of the Cincinnati flavor to a batch. Will need to remember and pick up another pack later this week. Commercial mixes are too nutmeg and cinnamon heavy for me. The brew may work.

… Sounds like Ragu masquerading as "chili".

I don't make that style but do use some similar ingreditents.
USed properly, the cinnamon and dark chocolate can't really be tasted, but add some richness and depth of flavor. I put in a splash of fish sauce as well.

It's nice to have choices. The people who get into heated arguments about what's the "right" way to make chili are silly. If you like beans, use beans. For my family, chili was poverty food; with large family and a single working parent, you used beans, tomatoes, and ground beef.

Skyline is the best by far. Followed by Empress and then Gold Star.

I grew up in Cincy so I have been eating it since the day I got off the bottle pretty much.
My last 2 years of college I was at the Skyline at the corner of Clifton and Ludlow (best location there is hands down) sometime between 11pm and 2am.

We got one here about a year ago and that is good.
The only thing close to being as good as Skyline when it comes to food is LaRoasas Pizza.

quote:

Originally posted by rburg:

quote:

Originally posted by Strambo:
I'd tear it up on a chili dog.

Then it'd be a Coney.

Yes, cheese Coney and those eat pretty good.

I've wiped better stuff of the bottom of my boot after being out in the pasture.

I make Cincy chili a few times a winter. The flavor is more complex than what passes for chili here in Georgia.

This is how I do it. It is a combination of three or so recipes.

Brown 2 lbs of ground beef, 80/20 is good. Do Not drain! Add two diced onions and 2-3 chopped garlic cloves. cook until onions are soft. Add a can of good beef stock, more if you want it soupy.

Add the spices : 2 T chili powder
2 T sweet paprika
1 1/2 t Cumin
1 1/2 t Cinnamon
1 t Allspice
1/2 to 1 t Cayenne
1/2 t Coriander
1/4 t ground cloves
1 bay leaf
Salt and pepper to taste.

Simmer a few minutes and then add a can of diced tomatoes or tomato sauce. Bring back to a simmer and add a square of unsweetened bakers chocolate, a T of Worcestershire and 2 T Vinegar. Simmer awhile longer. Remove from stove and place covered in refrigerator overnight.

Remove from frig and skim the now congealed fat off. You will lose a little of the chili but there will be lots to eat.

Reheat and serve over spaghetti (two way) and shredded cheddar (three way) chopped onions for four way and kidney beans for chili five way. I never bother with the beans even though I am a heathen and add them to regular chili.

Serve with oyster crackers and a small salad.

Yum Yum!

quote:

Originally posted by ulsterman:
I've wiped better stuff of the bottom of my boot after being out in the pasture.

Them there is fightin’ words!!

quote:

Originally posted by Black92LX:
Skyline is the best by far. Followed by Empress and then Gold Star.

I grew up in Cincy so I have been eating it since the day I got off the bottle pretty much.
My last 2 years of college I was at the Skyline at the corner of Clifton and Ludlow (best location there is hands down) sometime between 11pm and 2am.

We got one here about a year ago and that is good.
The only thing close to being as good as Skyline when it comes to food is LaRoasas Pizza.

Don't forget a slab of Montgomery Inn baby backs, saratoga chips and a Teds Red Ale

For whatever reason my wife cooked this one Christmas eve probably 20 years ago. We all liked it so much that it became a family tradition to have Cincinnati chili on the 24th each year.

Some of our Southern friends mocked us until they tried it, now they try to weasel an invite to join in.

quote:

Originally posted by Pipe Smoker:

Several months ago it occurred to me that no-bean chili with sour cream mixed in and ladled over egg noodles would be a quick and easy twist on beef stroganoff. Haven’t tried it yet though.

Russia meets Mexico. Maybe. Let us know if it works.

I prefer non-tomato stroganoffs, although I know there are versions with tomatoes, too.

I put a little cocoa in my Texas chili. Not enough to be a noticeably distinct chocolate flavor, but it does add something.

If any of you all travel through the area, pick up a large bag of Grippo's BBQ potato chips. I will promise you will like them. A shy hot so you'll sweat a bit but they are great.

quote:

Originally posted by David Lee:
If any of you all travel through the area, pick up a large bag of Grippo's BBQ potato chips. I will promise you will like them. A shy hot so you'll sweat a bit but they are great.

Grippos has upped their spice game in the last couple years. They are substantially hotter than they used to be. I can’t eat nearly as many as I used to due to the heat.

Its the best food ever. I have Skyline atleast twice a week.