Chili, Cincinnati Style

| 3 Comments

1 lb. ground beef or turkey (drain of liq)
1/2 tsp garlic powder
1 8oz. tomanto sauce
1 tsp. cinnamen
1 tsp alspice
1/2 tsp red pepper
1 bay leaf
1 tablespon vinegar
3 cups water
1 tsp cumin
2 small onions (1 large)
2 tablesppons chili powder
1 1/2 tsp salt
2 tsp. worchestershire sauce

cook 2 hours or more

Best served as a 3 way or as a coney.

Since some have asked, a 3 way consists of spaghetti, chili and cheese layerd. For a 4 or 5 way add onions or beens. A coney is a hotdog in bun topped with chili and cheese, optionally add onions or mustard before the hotdog.
So there all those questioning the strange Cincinnati chili ways.

Skyline Chili for one of the franchises of the Cincinnati chili.

And a vegie version for those so inclined.

3 Comments

That sounds excellent! I'm on a tempeh kick lately so I'd substitute a package or two of tempeh in place of the meat.

Thanks again (and again and again) for your help getting my Movable Type stuff set up on capricious. :)

Just out of interest, what is a 'coney' again? For those of us who don't understand your strange southern ways.... :)

A coney is a hotdog.
Mmm. I sure could go for a 3-way Cinci chilli dog right now.

Note, you can also add semi-sweet chocolate to the sauce, it's a darn tasty variation.

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This page contains a single entry by fozbaca published on May 5, 2002 8:10 PM.

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