How do you like your chili?

Paintman said:
Always have to upvote Skyline Chili:).
I like what Paul likes. If I want some heat I will add my own Tabasco. I don't care for crackers but I like to grind up Fritos, and a big hunk of French bread.

Question. Should we even be talking about this seeing as though the sweatshirts and the flannel shirts are still in the back of the closet?:D
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I need the recipes...:) AND I maintain Chili is an all season food. Made it last week.
 
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Lynne said:
When you put pasta in doesn’t it become goulash? :D
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Nope. We call it "Country Chili" and to call it anything else will get you a sound whack with a spoon around here.
 
Pure fresh ground meat, 5 alarm chili mix served with buttered cornbread.

When you put in the macaroni it is chili mac. We generally don't put beans in but if we do we use pinto beans. If you like it we will add chedder cheese and or sour cream at the table according to your taste. I'm a bit of a purest and prefer it straight with buttered cornbread or Hoecake. If it doesn't make you sweat it isn't Texas chilli!
 
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TexDanm said:
Pure fresh ground meat, 5 alarm chili mix served with buttered cornbread.

When you put in the macaroni it is chili mac. We generally don't put beans in but if we do we use pinto beans. If it doesn't make you sweat it isn't Texas chilli!
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Got some friends in Texas...everything is jalopeno....hot...lol.....pinto beans are a back up when out of red beans, which is rare, I think its actually a sin in the south to run out of red beans....don't use beans only if it is for hot dog topping.
 
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Minced beef,home grown cherry tomatoes,onions,hot home grown chillies,green beans,tomato sauce,hp sauce,salt ,pepper.The home grown tomatoes are very strong and acid so the tomato sauce brings this down.Served with rice around it.I use about 5 chillies so its hot:sweat:
 
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Oz + Tex reminded me. Shredded cheddar cheese and diced tomatoes.
The sour cream is a great balance for the Tabasco.
And now I'm hungry......
 
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Paintman said:
Oz + Tex reminded me. Shredded cheddar cheese and diced tomatoes.
The sour cream is a great balance for the Tabasco.
And now I'm hungry......
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Sour cream would go well with it,off to the kitchen.
 
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Cincinnati "Skyline" Chili - Author - John Mitzewich

This famous chili recipe was created by Nicholas Lambrinides, a Greek immigrant who founded a popular chain of chili restaurants in Cincinnati, Ohio in 1949. The inventor's Greek roots can clearly be seen in the unique blend of spices. As you'll see, this chili is quite different from the more common southwest-style chili you're probably used to. The secrets to this recipe are the long slow cooking as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five ways to order this wonderfully different chili in a restaurant, which is usually served over spaghetti pasta.

Ingredients - Serves 6 - adjust accordingly
1 quart water (cold)
2 pounds ground beef
2 cups crushed tomato
2 yellow onions (diced)
4 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa
1/4 cup chili powder
1 teaspoon cayenne (to taste)
1 teaspoon cumin
2 tablespoons cider vinegar
1 bay leaf
1/4 teaspoon cloves (ground)
1 teaspoon cinnamon
1 1/2 teaspoons salt

Optional: cooked spaghetti pasta to serve chili over

The Cincinnati "Skyline" Chili Ordering Suggestions
Just the chili
Chili served over spaghetti noodles
Chili, spaghetti, and grated cheddar cheese
Chili, spaghetti, cheese, and onions
Chili, spaghetti, cheese, onions, and beans (5 way)​
**All are served with oyster crackers.**
----------------------------------------------------------------------------------------------
Website for cooking instructions and pictures:
Homemade Cincinnati "Skyline" Chili Recipe
---------------------------------------------------------------------------------------------

[Critter] The author says cook for 4 hours. I believe that 90 minutes is enough. Refrigerate and wait overnight ? Are you kidding me ! Eat immediately.
 
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7Christie said:
Cincinnati "Skyline" Chili - Author - John Mitzewich

This famous chili recipe was created by Nicholas Lambrinides, a Greek immigrant who founded a popular chain of chili restaurants in Cincinnati, Ohio in 1949. The inventor's Greek roots can clearly be seen in the unique blend of spices. As you'll see, this chili is quite different from the more common southwest-style chili you're probably used to. The secrets to this recipe are the long slow cooking as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five ways to order this wonderfully different chili in a restaurant, which is usually served over spaghetti pasta.

Ingredients - Serves 6 - adjust accordingly
1 quart water (cold)
2 pounds ground beef
2 cups crushed tomato
2 yellow onions (diced)
4 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1 tablespoon unsweetened cocoa
1/4 cup chili powder
1 teaspoon cayenne (to taste)
1 teaspoon cumin
2 tablespoons cider vinegar
1 bay leaf
1/4 teaspoon cloves (ground)
1 teaspoon cinnamon
1 1/2 teaspoons salt

Optional: cooked spaghetti pasta to serve chili over

The Cincinnati "Skyline" Chili Ordering Suggestions
Just the chili
Chili served over spaghetti noodles
Chili, spaghetti, and grated cheddar cheese
Chili, spaghetti, cheese, and onions
Chili, spaghetti, cheese, onions, and beans (5 way)​
**All are served with oyster crackers.**
----------------------------------------------------------------------------------------------
Website for cooking instructions and pictures:
Homemade Cincinnati "Skyline" Chili Recipe
---------------------------------------------------------------------------------------------

[Critter] The author says cook for 4 hours. I believe that 90 minutes is enough. Refrigerate and wait overnight ? Are you kidding me ! Eat immediately.
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The original "Cincinnati chili" was Empress Chili, there are a few of them still around. I've tried a number of the homemade Cincy chili recipes, as you would expect some are better than others. One I tried was a dead ringer for Gold Star, probably the second most popular of the Cincinnati chili chains. None of the chains come close to producing a hot sauce to rival that of Skyline, it's the best hot sauce I've ever eaten.
 
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