wrote:

>Do you like chili with cinnamon as part of the base, as in Cincinatti
>chili?

I've made a couple of variations that have used cinnamon. Typically
it works best when you're trying for a more subtle flavor rather than
heat. Also, it worked better wth pork than with beef.

"-L." > writes:
wrote:
>> Do you like chili with cinnamon as part of the base, as in Cincinatti
>> chili?

>Absolutely not. The only thing meat-like that gets cinnamon are some
>Greek dishes.

Ding, ding, ding! We have a winner!

for those non-fans of Cincinnati Chili: how do you feel about the
Greek dish pastitsio?

Guy

Dan Abel > writes:
>I may have posted this in this thread already, but many people believe
>that Cincie chili is of Greek origins.

It's not just a "believe", it's an absolute fact.

Of course, there are disagreements, in Cincinnati, about which set of
Greek immigrants invented it, with multiple establishments taking credit.
But there is no doubt about the Greek origins, and how closely it resembles
another Greek-style meat sauce used in pastitsio.

Guy

"-L." wrote:

> wrote:
> > Do you like chili with cinnamon as part of the base, as in Cincinatti
> > chili?
>
> Absolutely not. The only thing meat-like that gets cinnamon are some
> Greek dishes.

My Mexican cookbook would disagree with you. The recipe for Picadillos for
stuffing beef burritos calls for cinnamon.