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Chili

anyone from Cincinnati here who can give some Cincy Chili advice?

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anyone from Cincinnati here who can give some Cincy Chili advice?

jdwdeville | Dec 14, 2012 09:03 AM

Hi 'hounds,
Anyone from Cincinnati here who could offer some advice?
Here's the project: a homemade, "upmarket" Skyline-style Chili over the Xmas break because my wife is from Cincy and the in-laws are visiting... I did this last year to rave reviews but I want to improve my recipe this year.
I'll be replacing the ground beef with something that will braise in the sauce then shred (short ribs or a chuck roast most likely), the dried spaghetti with homemade tagliatelle, the orange cheese with a 10yr Cheddar, and the raw onions with a combination of caramelized and fried.
Here's my issues-
1. to brown or not to brown? I know the traditional recipe is not browned...
2. cooking liquid- water and tomato paste? tomato sauce? stock?
3. spices- chocolate and cinnamon are givens, and I'll likely use some amount of allspice, clove, and chili powder- what else?
4. additions- I see a lot of recipes with Worcestershire sauce, vinegar (cider? Red wine?)

Any ideas would be appreciated!
Thank you!

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