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Chili, Cincinnati Style


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.

Vegie Flata(sp)

1 Red Pepper
1 Small Onion (1/2 Large)
4 Mushrooms
1-2 Cups Cheddar and Mozarella, or that Teximex mix pack
2 Flour Torties
1 Jar Pace Salsa
3 tsp. Olive Oil

Slice the vegies, kinda chunckie. Fry them up with a little Olive Oil.
When done heat/lightly brown the torties with a light amount of Olive Oil. Add some of the vegies and cheese. Fold over and heat til the cheese is melted.
Serve on a plate with the salsa topping.

Why the recipe? Well it was just so tasty that I had to share.

Rum On Fire Correction

Seems that arcterex has made an e2 entry for rum on fire. Now he basicly get it all right but it, as passed to me, started in India, then followed to Sour Africa, where a pharmacy student brought it to Kentucky and then on to British Columbia. Also it is soposed to be Caramelised Rum, that way it tastes better when burned. But any of you other Rum On Fire'rs have more corrections feel free to comment.
Well way to go arcterex, he updated the "errors".

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