Cincinnati Nesties
WA1215
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Skyline chili recipe?
Does anyone have a recipe (from scratch) thats is spot on to Skyline's?
I found this one ( http://cuttingcouponsinkc.blogspot.com/2009/02/cincinnati-chili-recipe.html ) But, I would like to find one that others have tried before jumping in.
Re: Skyline chili recipe?
Unfortunately I'm still on the quest to find one. Nothing has come close that I can find and trust me, I've looked! Funny thing is, the Lambrinides used to be my next door neighbors growing up...should have tried to get the secret recipe straight from the source!
This is the best one I've tried to date but it tastes more like the Cincinnati-Style blue chili powder packets than Skyline. I've also tried this one (but did not brown the beef b/c everyone knows that's essential to getting the right texture!) which is made in the crockpot and liked it even less...come to think of it, I never even blogged about this batch...
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My mom made Cincinnati style chili with those blue seasoning packets, and it never tasted right to me
Thanks for the info though! Do you know if the recipe I posted is close to any of the ones you have tried (and the taste has failed)?
My Dad told me his mother had the original Gold Star chili recipe and made it years ago. Unfortunately, she is deceased and hardly wrote anything down. Oh well, for me Skyline is best
Yes, definitely don't brown the beef Christine! My mom always put the meat in a huge pot a of water and literally got her hands dirty my mushing it in her hands.
Your whisk technique sounds much better to me!
Eh, looks really similar to everything else I've tried. To me, all these copy-cat recipes aren't getting the flavor quite right (not enough richness and...zing, perhaps?) and the texture is always way off...it's not velvety or thick enough. I'm wondering if throwing it a blender after cooking would help smooth it out.
Those blue packets are okay in a pinch. Gold Star just doesn't hit the spot for me...I gave them another chance recently and felt disappointed. Skyline or bust!
PS: Free cheese coney with any purchase on opening day at Skyline!
Latest Blog Update: Peanut Butter Cookie with Salted Peanut Caramel
Thanks for checking out the recipe I found...I will wait to make it.
I know what you mean about Gold Star! And, yum I love some free skyline
Thanks again.
Here is the one that I use:
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1 quart water
2 pounds ground beef or ground turkey
2 medium yellow onions, finely chopped
5 cloves garlic, crushed
1 15-ounce can tomato sauce
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
10 peppercorns, freshly ground (about 1/4 teaspoon ground)
8 whole allspice, freshly ground (about 1/4 teaspoon ground)
8 whole cloves, freshly ground (about 1/4 teaspoon ground)
1 bay leaf
2 teaspoons salt
2 teaspoons ground cinnamon
1 1/2 teaspoons cayenne pepper
1 teaspoon ground cumin
1/2 ounce unsweetened chocolate, grated or 1 ? tablespoons cocoa powder
1 pound cooked spaghetti
In a large stockpot over high heat, boil the water. Add the beef and stir until separated and crumbly. Reduce the heat to a simmer and add the onions, garlic, tomato sauce, vinegar and Worcestershire sauce. Stir to combine. Add the black pepper, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper, cumin and chocolate. Return to a boil.
Reduce the heat and simmer for 2 hours. Cool completely, cover, and refrigerate overnight. Before serving, skim any fat and discard. Reheat and serve over spaghetti.
Adapted from "Joy of Cooking"
Tips:
Make sure you always store it in the fridge (uncovered) overnight. It makes a huge difference in the taste.
I never make less than a double batch. It freezes great
One of my friends has it straight from the family. I have it saved in a doc somewhere on one of my old computers.
Ooooo, if and when you come across it, please post the recipe (or page me and I will give you my email address).
Ditto! You'd be my hero forever!!!
Latest Blog Update: Peanut Butter Cookie with Salted Peanut Caramel