> Using a "Cincinnati chili spike pack" ( probably from Goldstar; don't
> see any available on Skyline's site ) how close can you get to the
> 'authentic' taste of Cincinnati Chili? (And ... any suggestions on
> making it once I get the spice packs?)
>
> Thank you.
>
> HarryTruman
>

My husband was born on the outskirts of Cincinnati and he still has many
relatives in the Dayton area. Frozen Skyline chili not available to you I
assume? I've been told that it's the same stuff that is served in the
Skyline Chili Parlors.

Cincinnati chili is almost as controversial as Texas chili along with many
rules. First of all you MUST use the thick spaghetti, not thin spaghetti or
vermicelli. Many other rules also.

Here is one of my husband's family recipes which admittedly does break some
of the rules. Normally a recipe for Cincinnati Chili contains chocolate,
but this one does not.


* Exported from MasterCook *

Three Way (Cincinnati) Chili

Recipe By :Roger Marksberry
Serving Size : 16 Preparation Time :3:00
Categories : Hamburger Main Dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground chuck
4 large onions -- chopped
12 ounces tomato paste
10 cups water
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon black pepper
2 tablespoons hot chili powder
1 tablespoon allspice
2 tablespoons salt -- we use one
6 bay leaves
1 tablespoon vinegar
4 teaspoons worcestershire sauce
1 tablespoon tabasco sauce

Lightly brown meat and onions - mix in all other ingredients - slowly cook
for three hours uncovered. Add extra water if needed.

Serve over thin spaghetti - top with grated cheese - have oyster crackers.


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