In article >,
zxcvbob > wrote:
> Serene wrote:
> > On 31 Jul 2006 19:28:01 -0700, wrote:
> >
> >> 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?)
> >
> > Make sure the beef is really fine-textured. That was Cute-poet-chick's
> > criterion, and she grew up on Skyline and GoldStar. I think she
> > acheived this by "mashing" it up after it browned, but I'm not sure.
> >
> > serene
>
>
> I thought the meat and onions were supposed to be *boiled* first.
Yeah, that is a pretty common way to do it. Besides cooking (boiling)
the meat and onions, fresh finely diced onions are served over the
finished product. One of my sisters does it that way. I always fry the
beef first and remove a bit of the grease before adding water (about a
quart for 2 lbs of beef). I often have to add water later to keep it
from drying out.
>Then add chili powder, jarred spaghetti sauce, and lots of cinnamon.
Never heard of using jarred spaghetti sauce. Maybe it would taste ok.
Cinnamon? Most recipes I've seen don't seem to use a whole lot. Mine
calls for a teaspoon. And there is a handful of other ingredients.
>Serve over noodles with cheddar cheese, kidney beans, sour cream, etc.
(yuck)
Spaghetti, not noodles. And I've never heard of sour cream on Cincy
chili ... that sounds yucky to me too!
Oh, and when I was a kid (I was nine years old when the original Skyline
opened ... it was two blocks up the street) kidney beans were the last
option. A 4-way was assumed to be with onions and cheese. You got beans
with a 5-way. Now when I visit town and order a 4-way they ask me if I
want onions or beans. So things are going down-hill. :-(
>
> Bob
Best regards,
Dave