Is it this one?
Posted on 11/05/2023 7:56:26 PM PST by DallasBiff
The Cincinnati Chili packets that I linked up thread show corn syrup solids as an ingredient, but I’ve never ever thought of sweetness when I eat it. I will say that when I make my homemade Chili I put a half tablespoon of sugar in it. It helps bring out the flavor of the tomato, onion and celery. It’s not a sweet chili either, or hot, just a good Sandwich and bowl of Chili kind of chili.
Cincinnati Chili is not really a chili that you would eat a bowl of, it’s a sauce for spaghetti and hot dogs. Skyline restaurants do use it for Burritos which I usually get, and sometimes they offer a Chili Potato with a big baked spud covered with Chili, cheese and onion. Hot Sauce optional on all chili dishes.
Is it this one?
One of my favorite cities and cuisines is from Naples (Napoli); the people and their favorite dishes are called Napolitani, which in dialect often drops the final "i".
I got a great chuckle out of "Napolitan" pronounced in Japanese - Naporitan.
I guess this is it.
Skyline Chili Spaghetti
https://www.amazon.com/s?k=Skyline+Chili+Spaghetti&i=grocery&crid=XK3JWBPYSHEW&sprefix=skyline+chili+spaghetti%2Cgrocery%2C126&ref=nb_sb_noss_1
Actually, that sounds good. What did she put on it? Mayo? Mustard?
The way around NOT serving it on the first day, is to make it when the children are in school or late at night, when they are asleep in bed.
Truth to tell, we have been known to eat it on the second day, *gasp*, but it's always better on the third day, just heated up and not cooked for hour after hour.
Then there is "THE SOUP" ( it must have a name, but my family, for 6 generations in America, has always just called it that ), which only takes two TWO days to cook before you eat it. LOL
The packet in 62 is what I suggest to make your own. The Skyline in a can is a tad runny and needs cooked down a bit. The cans are good for a local favorite Skyline Chili Dip. Layer cream cheese in a baking dish, cover with the chili and cheese, bake a bit, then you can put chopped lettuce, onion and black olives or diced tomatoes on top for a great game dip with those corn chip cups.
It's just Sirloin or Top Round squares of beef, several chopped onions, garlic ( or garlic powder ), and tomato sauce. If doing the potato version instead of noodles, add them the second day to the pot; you can also use canned small Irish potatoes, if you want...just do so at the end of the cooking time...until they're softish.
Mustard. (Fie! on mayo. Bleccch.)
I still love them.
LOL...I think that some recipes for Szekely Goulash call for sour cream, instead of milk or cream, but my family NEVER made that one.
I love anchovies on pizza. Maybe your dish would be excellent. What is the name of it?
Interesting... thanks for sharing.
No paprika?
Tortellini w/ puttanesca sauce. Tastes like it came from the unlaundered bedsheets of a Brick Alley establishment....
Pasta Puttanesca. We discovered this when we were stationed in Naples when I was a kid. If you like anchovies on pizza, you’ll probably like this. It’s easy to make and it’s deliziosa. Enjoy!
https://www.delish.com/cooking/recipe-ideas/a26092759/pasta-puttanesca-recipe/
Ping to Post 74.
YIKES; sorry about that! Yes, a hefty amount of paprika AND you have to ONLY use SZEGED SWEET Paprika, from Hungary! Any other kind and it'll turn the goulash ( and anything else you cook with it in it BROWN ) and taste awful.
Naples was one of my favorite ports, in the Navy.
I have the Szeged Paprika - sweet and hot. Amazon sells it. Good stuff. Thanks again.
This brand supplies sweet, hot and smoked paprika.
Szeged is THE best place in Hungary for paprika; always has been.
The ONLY "good thing" to come out of the damned Muslin/Ottoman Empire's taking over Hungary for several 100 years, were the peppers they brought with them, which are the basis for paprika.
All other paprika, that you can buy now, comes from Turkey and it's AWFUL!
They also have a blend for using on fish - it's great. Thanks for sharing.
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