Historical March 1993 article. Dates, prices, services and contacts describe the source period; current availability has not been established.
A couple we met some years back, who have since divorced and gone their separate ways, introduced our family to Cincinnati-style chili.
We can’t help but remember them (their son was a friend of our oldest son), and we share the recipe with others who make it tangible reminder of former times and friends.
As chili recipes go, Cincinnati-style chili is a welcome relief from the usual, though some may find its sweet spices strange at first. Cooking the ground beef by boiling allows you to remove much of the fat—a healthy touch.
It makes a good do-it-yourself dish at parties; it is chili meant to be “customized.” RECIPE: 2 lb. ground beef 2 medium onions, chopped 1 quart water 1 (16 oz.) can tomatos (undrained) 1 1/2 tsp. vinegar 1 tsp. Worcestershire sauce 1 Tbsp. chili powder 2 tsp. ground cumin 1 1/2 tsp. ground allspice 1 1/2 tsp. salt 1 tsp. cayenne pepper 1 tsp. ground cinnamon 1/2 tsp. garlic powder 2 bay leaves EXTRAS: hot, cooked spaghetti 1 1/2 cup shredded cheddar cheese 1 cup chopped onion 1 can heated kidney beans Combine the ground beef, onions and water in a large saucepan and simmer until the beef turns brown. Add all ingredients, except extras. Cover and simmer 3 hours. Skim off fat.
The chili may simply be poured over spaghetti. Make it “3-way” by adding shredded cheese. Fix it “4- way” by adding cheese and onion. Or make it “5-way” with the cheese, onion and beans. Don’t forget the oyster crackers!
Originally published in The Times of Skinker-DeBaliviere, March 1993.
Read this article in the original newspaper issue.
Original source: SD_Times1993_03.pdf, printed page(s) 7; PDF page(s) 7.
