Posted on 11/05/2023 7:56:26 PM PST by DallasBiff
10 Cincinnati Chile
Coming from the most chili-mad city in the United States after Texas, Cincinnati chili is a popular dish made with ground meat, stock, and unusual spices such as cinnamon, allspice, Worcestershire sauce, and chocolate or cocoa. The chili is usually served over pasta such as spaghetti, then topped with a flavorful combination of shredded Cheddar, fried beans, onions, and crushed oyster crackers.
With more than 180 chili joints in the city, Cincinnati takes great pride in being a chili capital. The dish was invented in 1922 by a Macedonian immigrant called Tom Kiradjieff. He opened a Greek restaurant called The Empress, which was a total failure until Tom started to serve chili prepared with Middle Eastern spices.
(Excerpt) Read more at tasteatlas.com ...
IN WHAT UNIVERSE ?
Okay, first of all, Hungarian goulash has a saying for how to make it:
The FIRST day you cook it ( on a low heat for at least 2 1/2 hours ) you may serve it to the beggars.
The second say ( also for hours on a low heat ), you may serve it to your servants and not so special neighbors.
The THIRD day you may eat it and serve it to SPECIAL, HONORED guests!
It IS Hungary's form of stew ( almost every country has some sort of stew ), but most people ( non-Hungarians ) only eat the beef one.
Yes, cubed beef, tomato sauce, lots of paprika, sliced onions, and some garlic.
There is the soup version and the Esterhazy version which is made with steak and cream.
It is also made with veal, veal and beef,and other combos
All are served over fat egg noodles or with potatoes cooked in the same pot as the meat and sliced onions.
In N.H., the "American Goulash", was made with ground beef, and veggies and NO PAPRIKA that I could taste, nor onions or garlic. It was vomitacious and looked like throwup.
Needless to say, I did NOT eat that dinner, at college, whenever they had the nerve to serve it.
The next public school I went to was a tiny bit better but still a problem for me. They actually had a rule that you had to eat everything on the plate. I used to hide stuff under napkins and use other tricks to get past the monitors.
This is an insult to Italian cooking.
Some recipes I have seen add tomatoes or tomato paste and some don’t.
Also some add some sour cream at the end of cooking and some don’t.
I doubt that I could have kept my two sons out of anything I cooked for 3 days.
They enjoyed it anyway, guess we didn’t know any better.
Horse Head: Yucky, And Creepy! Oranges: Oh No!
I like Cincinnati chili and it is on the top of my menu list whenever I visit Ohio. I’ve had mixed results making it directly.
I make Pasta Fagioli quite often from a recipe from an immigrant cook book. I use Ditalini as the pasta and add sausage. Very good.
Here’s what you need for Cincinnati Chili, lived here my whole life and we send these to friends and family across the Country.
One caveat, almost all people brown the ground beef and drain it, as opposed to to just leaving it in the water to cook with the grease.
Puttanesca, my favorite dish! Whenever I'm at an Italian restaurant it's the first thing I look for.
FYI, "Puttanesca" translates as “in the style of the whore.” The name derives from the Italian word puttana which means whore. The story goes it's the dish that the ladies of the evening would throw together for their clients.
Gotta have my Skyline Chili fix at least once a week.
Yes, Skyline Chili owns the Cincinnati Chili Mix. I take packets whenever I travel to my other home so I can have my Skyline Fix.
ping
How could a dish made with sea urchin gonads possibly be on this list?
Beef-a-Roni was by Chef Boyardee, but I don’t know if you can still buy it. It looked so terrible I never tried it. (And I’m not a fussy eater.)
How does the Cincinnati Chili mix compare with Carroll Shelby’s Original Texas Chili Mix, which is very good?
We couldn’t afford school lunch so always took ours. (24 cents for food, and 2 cents for chocolate milk.) My lunch usually was fried egg sandwich, never refrigerated. Didn’t die.
And your favorite? With recipe?
Sounds more like Stroganoff. Sounds good.
That American chop suey takes me back to my elementary school cafeteria days.
But these voters are clearly culinary heathens with no appreciation for less-common shellfish delicacies.
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