Three Way (Cincinnati) Chili
 

This recipe is from my BIL Roger who had it passed down to him by his
mother. Most Cincinnati Chili recipes contain chocolate, but not this one.
Believe the recipe originally came from the Empress Chili Parlor which now
is long gone. We always top the chili with diced onions in addition to the
cheese.

Chris


* Exported from MasterCook *

Three Way (Cincinnati) Chili

Recipe By :Roger Marksberry
Serving Size : 16 Preparation Time :3:00
Categories : Hamburger Main Dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds ground chuck
4 large onions -- chopped
12 ounces tomato paste
10 cups water
2 teaspoons cinnamon
1/2 teaspoon cayenne pepper
1 tablespoon black pepper
2 tablespoons hot chili powder
1 tablespoon allspice
2 tablespoons salt -- we use one
6 bay leaves
1 tablespoon vinegar
4 teaspoons worcestershire sauce
1 tablespoon tabasco sauce

Lightly brown meat and onions - mix in all other ingredients - slowly cook
for three hours uncovered. Add extra water if needed.

Serve over thin spaghetti - top with grated cheese - have oyster crackers.

- - - - - - - - - - - - - - - - - - -

Three Way (Cincinnati) Chili
 

Why is it called three way ?

Chris Marksberry wrote:
> This recipe is from my BIL Roger who had it passed down to him by his
> mother. Most Cincinnati Chili recipes contain chocolate, but not this one.
> Believe the recipe originally came from the Empress Chili Parlor which now
> is long gone. We always top the chili with diced onions in addition to the
> cheese.
>

Three Way (Cincinnati) Chili
 

It is called a "Three-Way" because of how it is served.
The finished dish is composed of three parts, Chili, Spaghetti, and
Cheese.
There ya go, "Three-Way:"
When I lived in Cincinnati, btw, I much preferred Skyline Chili to
Empress.


Darren


On Feb 28, 7:04*am, Steve Y > wrote:
> Why is it called three way ?
>
>
>
> Chris Marksberry wrote:
> > *This recipe is from my BIL Roger who had it passed down to him by his
> > mother. *Most Cincinnati Chili recipes contain chocolate, but not this one.
> > Believe the recipe originally came from the Empress Chili Parlor which now
> > is long gone. *We always top the chili with diced onions in addition to the
> > cheese.- Hide quoted text -
>
> - Show quoted text -

Three Way (Cincinnati) Chili
 

Darren wrote on Sat, 28 Feb 2009 05:12:11 -0800 (PST):

> Darren

> On Feb 28, 7:04 am, Steve Y > wrote:
>> Why is it called three way ?
>>
>> Chris Marksberry wrote:
> >> This recipe is from my BIL Roger who had it passed down to
> >> him by his mother. Most Cincinnati Chili recipes contain

>It is called a "Three-Way" because of how it is served.
>The finished dish is composed of three parts, Chili, Spaghetti, and
>Cheese.
>There ya go, "Three-Way:"


Just for completeness, let me quote from the recipe I have on file (Jeff
and Kate Hirsch. http://www.mainstreetdental.com )

4-Way. Sprinkle chopped raw onions on chili before adding cheese.



5-Way. Add cooked beans (kidney) to the top of the chopped onions
before adding cheese.



6-Way. Pass the Rolaids!


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Three Way (Cincinnati) Chili
 

Doesn't that just explain the " Three" but not the "Way" ?



Darren wrote:
> It is called a "Three-Way" because of how it is served.
> The finished dish is composed of three parts, Chili, Spaghetti, and
> Cheese.
> There ya go, "Three-Way:"
> When I lived in Cincinnati, btw, I much preferred Skyline Chili to
> Empress.
>
>
> Darren
>
>
> On Feb 28, 7:04 am, Steve Y > wrote:
>> Why is it called three way ?
>>
>>
>>
>> Chris Marksberry wrote:
>>> This recipe is from my BIL Roger who had it passed down to him by his
>>> mother. Most Cincinnati Chili recipes contain chocolate, but not this one.
>>> Believe the recipe originally came from the Empress Chili Parlor which now
>>> is long gone. We always top the chili with diced onions in addition to the
>>> cheese.- Hide quoted text -
>> - Show quoted text -
>

Three Way (Cincinnati) Chili
 

On Feb 27, 3:37*pm, "Chris Marksberry"
> wrote:
> *This recipe is from my BIL Roger who had it passed down to him by his
> mother. *Most Cincinnati Chili recipes contain chocolate, but not this one.
> Believe the recipe originally came from the Empress Chili Parlor which now
> is long gone. *We always top the chili with diced onions in addition to the
> cheese.
>
> Chris
>
> * * * * * * * * * * * * * Exported from MasterCook *
>
> * * * * * * * * * * * *Three Way (Cincinnati) Chili
>
> Recipe By * * :Roger Marksberry
> Serving Size *: 16 * *Preparation Time :3:00
> Categories * *: Hamburger * * * * * * * * * * * Main Dish
> * * * * * * * * Pasta
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> * 4 * * * * * * pounds *ground chuck
> * 4 * * * * * * *large *onions -- chopped
> * 12 * * * * * *ounces *tomato paste
> * 10 * * * * * * *cups *water
> * 2 * * * * *teaspoons *cinnamon
> * * *1/2 * * *teaspoon *cayenne pepper
> * 1 * * * * tablespoon *black pepper
> * 2 * * * *tablespoons *hot chili powder
> * 1 * * * * tablespoon *allspice
> * 2 * * * *tablespoons *salt -- we use one
> * 6 * * * * * * * * * * bay leaves
> * 1 * * * * tablespoon *vinegar
> * 4 * * * * *teaspoons *worcestershire sauce
> * 1 * * * * tablespoon *tabasco sauce
>
> Lightly brown meat and onions - mix in all other ingredients - slowly cook
> for three hours uncovered. *Add extra water if needed.
>
> Serve over thin spaghetti - top with grated cheese - have oyster crackers..
>
> * * * * * * * * * * * * * * * * * * - - - - - - - - - - - - - - - - - - -

I've made Texas style chili and I've made Cincinnati style. In my old
age, I prefer this style. Texas style is too meaty, too heavy, too
intense, and takes too long. If I were to make this, I'd simmer it
20-30 minutes. A 3 hour cook time seems excessive. The addition of
cinnamon is interesting. I've heard that some crazed persons will add
mayo.

Three Way (Cincinnati) Chili
 

"MeatmartUSA" > wrote in message
...
> On Feb 27, 3:37 pm, "Chris Marksberry"
> > wrote:
>> This recipe is from my BIL Roger who had it passed down to him by his
>> mother. Most Cincinnati Chili recipes contain chocolate, but not this
>> one.
>> Believe the recipe originally came from the Empress Chili Parlor which
>> now
>> is long gone. We always top the chili with diced onions in addition to
>> the
>> cheese.
>
> I've made Texas style chili and I've made Cincinnati style. In my old
> age, I prefer this style. Texas style is too meaty, too heavy, too
> intense, and takes too long. If I were to make this, I'd simmer it
> 20-30 minutes. A 3 hour cook time seems excessive. The addition of
> cinnamon is interesting. I've heard that some crazed persons will add
> mayo.
>
and chocolate. really...chocolate.

--
C.D

Three Way (Cincinnati) Chili
 

On Feb 28, 11:33*am, "C.D" > wrote:
> "MeatmartUSA" > wrote in message
>
> ...
>
> > On Feb 27, 3:37 pm, "Chris Marksberry"
> > > wrote:
> >> *This recipe is from my BIL Roger who had it passed down to him by his
> >> mother. *Most Cincinnati Chili recipes contain chocolate, but not this
> >> one.
> >> Believe the recipe originally came from the Empress Chili Parlor which
> >> now
> >> is long gone. *We always top the chili with diced onions in addition to
> >> the
> >> cheese.
>
> > I've made Texas style chili and I've made Cincinnati style. In my old
> > age, I prefer this style. Texas style is too meaty, too heavy, too
> > intense, and takes too long. If I were to make this, I'd simmer it
> > 20-30 minutes. A 3 hour cook time seems excessive. The addition of
> > cinnamon is interesting. I've heard that some crazed persons will add
> > mayo.
>
> and chocolate. really...chocolate.
>
> --
> C.D

I've done this - it adds a dark taste to the chili - too dark for me
but I'll add it if I'm in the mood. I must admit that I've not tried
mayo - too chicken for that! Nowdays I'll add crushed corn chips to
the mix to thicken it and give a great toasted corn taste to my chili.

Three Way (Cincinnati) Chili
 

> This recipe is from my BIL Roger who had it passed down to him by his
> mother. Most Cincinnati Chili recipes contain chocolate, but not this one.
> Believe the recipe originally came from the Empress Chili Parlor which now
> is long gone. We always top the chili with diced onions in addition to the
> cheese.
>
> Chris

>

<recipe snipped>

I've made Texas style chili and I've made Cincinnati style. In my old
age, I prefer this style. Texas style is too meaty, too heavy, too
intense, and takes too long. If I were to make this, I'd simmer it
20-30 minutes. A 3 hour cook time seems excessive. The addition of
cinnamon is interesting. I've heard that some crazed persons will add
mayo.

--------------------------------------------------------

Mayo in Cincinnati Chili??? Sounds like heresy to me!

Chris

Three Way (Cincinnati) Chili
 

Chris wrote:

> Mayo in Cincinnati Chili??? Sounds like heresy to me!

Considering that Cincinnati Chili itself is heretical to chili purists, that
seems a bit extreme. I'm not sure I'd call it HERESY, but it might be a
cryin' shame.

Still, I'd be willing to give it a chance. I was recently surprised to find
that adding a dollop of red-chile aioli to a bowl of steamed mussels was
very good indeed.

Bob

Three Way (Cincinnati) Chili
 

On Sat 28 Feb 2009 08:12:47p, Bob Terwilliger told us...

> Chris wrote:
>
>> Mayo in Cincinnati Chili??? Sounds like heresy to me!
>
> Considering that Cincinnati Chili itself is heretical to chili purists,
> that seems a bit extreme. I'm not sure I'd call it HERESY, but it might
> be a cryin' shame.

Anybody that can call Cincinnati Chili "Chili" with a straight face would
make a good commedian. I've been in Cincinnati many times and tried
desparately several times to like some form of Cincinnati Chili at the
original restaurant. Personally, I think it's disgusting no matter what
you do to it or add to it. Mayo could hardly make it any worse.

> Still, I'd be willing to give it a chance. I was recently surprised to
> find that adding a dollop of red-chile aioli to a bowl of steamed
> mussels was very good indeed.

OTOH, this sounds rather appealing.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Three Way (Cincinnati) Chili
 

James Silverton <not.jim.silverton.at.verizon.not> wrote:

> Darren wrote on Sat, 28 Feb 2009 05:12:11 -0800 (PST):

>>It is called a "Three-Way" because of how it is served.
>>The finished dish is composed of three parts, Chili, Spaghetti, and
>>Cheese.
>>There ya go, "Three-Way:"

>Just for completeness, let me quote from the recipe I have on file (Jeff
>and Kate Hirsch. http://www.mainstreetdental.com )
>
>4-Way. Sprinkle chopped raw onions on chili before adding cheese.

>5-Way. Add cooked beans (kidney) to the top of the chopped onions
>before adding cheese.

I have not been to Cincinatti, but I recall one of the three-way
choices at Nick Tahue's in Rochester being hot dogs, spaghetti,
and chili. I'd describe the chili as somewhere intermediate
between conventional chili and Coney Island sauce.

In order to really enjoy eating that stuff it had to be late, and
you had to be pretty hammered.

Steve

Three Way (Cincinnati) Chili
 

On Feb 28, 11:50*am, "Chris Marksberry"
> wrote:
>
> Mayo in Cincinnati Chili??? *Sounds like heresy to me!
>

On the subject of chili, many folks will say adding tomatoes or beans
or hamburger or chocolate or sugar or beer or cinnamon or whatever is
plain wrong. It's the nature of chili that other folks will tell you
that you're making a mistake like they're some kind of totally awesome
king of the world or something. All I got to say to that is
pfffftttt!

OTOH, you're right that adding mayo to chili of any kind is an affront
to God...


> Chris

Three Way (Cincinnati) Chili
 

On Feb 28, 10:42 pm, (Steve Pope) wrote:


>
> In order to really enjoy eating that stuff it had to be late, and
> you had to be pretty hammered.
>
> Steve

Yeah. I like to experiment, and eat other's experiments, but they
start with cinnamon!? What?! It's the genesis of the KFC "bowl" that
you'd have to be staggering drunk and really hungry to appreciate.

B

Three Way (Cincinnati) Chili
 

On Sat, 28 Feb 2009 13:05:48 -0800 (PST), MeatmartUSA wrote:
>
> I've made Texas style chili and I've made Cincinnati style. In my old
> age, I prefer this style. Texas style is too meaty, too heavy, too
> intense, and takes too long. If I were to make this, I'd simmer it
> 20-30 minutes. A 3 hour cook time seems excessive. The addition of
> cinnamon is interesting. I've heard that some crazed persons will add
> mayo.

i hope not where anyone can see them.

your pal,
blake

Three Way (Cincinnati) Chili
 

On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>
> OTOH, you're right that adding mayo to chili of any kind is an affront
> to God...
>

Who, as everyone knows, is from texas, not cincinnati.

your pal,
blake

Three Way (Cincinnati) Chili
 

On Sun, 1 Mar 2009 04:55:04 -0800 (PST), bulka wrote:

> On Feb 28, 10:42 pm, (Steve Pope) wrote:
>
>>
>> In order to really enjoy eating that stuff it had to be late, and
>> you had to be pretty hammered.
>>
>> Steve
>
> Yeah. I like to experiment, and eat other's experiments, but they
> start with cinnamon!? What?! It's the genesis of the KFC "bowl" that
> you'd have to be staggering drunk and really hungry to appreciate.
>
> B

i haven't come any closer to a k.f.c. bowl than to see one on t.v., but it
seems to be a truly disgusting item.

your pal,
blake

Three Way (Cincinnati) Chili
 

On Feb 27, 7:37*pm, "Chris Marksberry"
> wrote:
> *This recipe is from my BIL Roger who had it passed down to him by his
> mother. *Most Cincinnati Chili recipes contain chocolate, but not this one.
> Believe the recipe originally came from the Empress Chili Parlor which now
> is long gone. *We always top the chili with diced onions in addition to the
> cheese.

Cinci style chili is like StL style pizza. You almost have to have
grown up on it to like it.
>
> Chris
>
--Bryan

Three Way (Cincinnati) Chili
 

"Bobo Bonobo®" > wrote in message
...
On Feb 27, 7:37 pm, "Chris Marksberry"
> wrote:
> This recipe is from my BIL Roger who had it passed down to him by his
> mother. Most Cincinnati Chili recipes contain chocolate, but not this one.
> Believe the recipe originally came from the Empress Chili Parlor which now
> is long gone. We always top the chili with diced onions in addition to the
> cheese.

Cinci style chili is like StL style pizza. You almost have to have
grown up on it to like it.
>
> Chris
>
--Bryan

I have to agree with that. My BIL was born in Cincinnati area as well as
most of my husband's family. My husband though has more of an "I can take
it or leave it" opinion about Cincinnati chili. I once served it at a Super
Bowl Party (in Texas) and while nobody hated it, Cincinnati chili confused
their palates.

Chris

Three Way (Cincinnati) Chili
 

On Sun 01 Mar 2009 09:40:22a, blake murphy told us...

> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>
>> OTOH, you're right that adding mayo to chili of any kind is an affront
>> to God...
>>
>
> Who, as everyone knows, is from texas, not cincinnati.
>
> your pal,
> blake

Adding chocolate and/or cinnamon is as bad as the thought of adding chili to
apple pie. UGH!!!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Three Way (Cincinnati) Chili
 

Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:

>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>
>>> OTOH, you're right that adding mayo to chili of any kind is
>>> an affront to God...
>>>
>> Who, as everyone knows, is from texas, not cincinnati.
>>
>> your pal,
>> blake

> Adding chocolate and/or cinnamon is as bad as the thought of
> adding chili to apple pie. UGH!!!

I seem to remember this discussion before. Ever heard of mole sauces?

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Three Way (Cincinnati) Chili
 

On Sun 01 Mar 2009 11:01:18a, James Silverton told us...

> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>
>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>>
>>>> OTOH, you're right that adding mayo to chili of any kind is
>>>> an affront to God...
>>>>
>>> Who, as everyone knows, is from texas, not cincinnati.
>>>
>>> your pal,
>>> blake
>
>> Adding chocolate and/or cinnamon is as bad as the thought of adding
>> chili to apple pie. UGH!!!
>
> I seem to remember this discussion before. Ever heard of mole sauces?
>

Absolutely! And I love chicken mole, but that is not a bowl of chili, an
entirely different animal, AFAIC. I don't want my bowl of chili to taste
of chocolate and cinnamon. This issue has been discussed numerous times.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Three Way (Cincinnati) Chili
 

Wayne wrote on Sun, 01 Mar 2009 19:33:14 GMT:

>> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>>
>>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>>>
>>>>> OTOH, you're right that adding mayo to chili of any kind
>>>>> is an affront to God...
>>>>>
>>>> Who, as everyone knows, is from texas, not cincinnati.
>>>>
>>>> your pal,
>>>> blake
>>
>>> Adding chocolate and/or cinnamon is as bad as the thought of
>>> adding chili to apple pie. UGH!!!
>>
>> I seem to remember this discussion before. Ever heard of mole
>> sauces?
>>
> Absolutely! And I love chicken mole, but that is not a bowl
> of chili, an entirely different animal, AFAIC. I don't want
> my bowl of chili to taste of chocolate and cinnamon. This
> issue has been discussed numerous times.

Actually, it's a matter of the amount in chili. You should not be able
to detect the small amount of cocoa if you have not been told about it
but it does add to the overall flavor.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Three Way (Cincinnati) Chili
 

On Sun 01 Mar 2009 12:39:24p, James Silverton told us...

> Wayne wrote on Sun, 01 Mar 2009 19:33:14 GMT:
>
>>> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>>>
>>>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>>>>
>>>>>> OTOH, you're right that adding mayo to chili of any kind
>>>>>> is an affront to God...
>>>>>>
>>>>> Who, as everyone knows, is from texas, not cincinnati.
>>>>>
>>>>> your pal,
>>>>> blake
>>>
>>>> Adding chocolate and/or cinnamon is as bad as the thought of adding
>>>> chili to apple pie. UGH!!!
>>>
>>> I seem to remember this discussion before. Ever heard of mole sauces?
>>>
>> Absolutely! And I love chicken mole, but that is not a bowl
>> of chili, an entirely different animal, AFAIC. I don't want
>> my bowl of chili to taste of chocolate and cinnamon. This issue has
>> been discussed numerous times.
>
> Actually, it's a matter of the amount in chili. You should not be able
> to detect the small amount of cocoa if you have not been told about it
> but it does add to the overall flavor.
>

I've tried it myself, in varying amounts. Regardless of amount, it gives
it a muddy taste, IMO. I didn't taste "chocolate", just muddy. I didn't
use cocoa, but Mexican chocolate instead.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Three Way (Cincinnati) Chili
 

Wayne wrote on Sun, 01 Mar 2009 19:48:22 GMT:

>> Wayne wrote on Sun, 01 Mar 2009 19:33:14 GMT:
>>
>>>> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>>>>
>>>>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>>>>>
>>>>>>> OTOH, you're right that adding mayo to chili of any kind
>>>>>>> is an affront to God...
>>>>>>>
>>>>>> Who, as everyone knows, is from texas, not cincinnati.
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>
>>>>> Adding chocolate and/or cinnamon is as bad as the thought
>>>>> of adding chili to apple pie. UGH!!!
>>>>
>>>> I seem to remember this discussion before. Ever heard of
>>>> mole sauces?
>>>>
>>> Absolutely! And I love chicken mole, but that is not a bowl
>>> of chili, an entirely different animal, AFAIC. I don't want
>>> my bowl of chili to taste of chocolate and cinnamon. This
>>> issue has been discussed numerous times.
>>
>> Actually, it's a matter of the amount in chili. You should
>> not be able to detect the small amount of cocoa if you have
>> not been told about it but it does add to the overall flavor.
>>
> I've tried it myself, in varying amounts. Regardless of
> amount, it gives it a muddy taste, IMO. I didn't taste
> "chocolate", just muddy. I didn't use cocoa, but Mexican
> chocolate instead.

Ah well, "De Gustibus" I guess.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Three Way (Cincinnati) Chili
 

On Mar 1, 9:16*am, "Chris Marksberry" >
wrote:
>
> I have to agree with that. *My BIL was born in Cincinnati area as well as
> most of my husband's family. *My husband though has more of an "I can take
> it or leave it" opinion about Cincinnati chili. *I once served it at a Super
> Bowl Party (in Texas) and while nobody hated it, Cincinnati chili confused
> their palates.
>

Cincinatti chile was invented by a paid of drunks firemen, one was a
Texan and the other an Italian immigrant who were responsible for
cooking for 20. The two drunks knocked their heads together and came
up with what we now call Cincinatti style chile. You know, the one
that calls for zero chiles in it.

That's how I figger it anyway.

Three Way (Cincinnati) Chili
 

Steve Y wrote:
> Why is it called three way ?
>
> Chris Marksberry wrote:
>> This recipe is from my BIL Roger who had it passed down to him by his
>> mother. Most Cincinnati Chili recipes contain chocolate, but not this
>> one. Believe the recipe originally came from the Empress Chili Parlor
>> which now is long gone. We always top the chili with diced onions in
>> addition to the cheese.
>>


Because people just like saying "Three way" HTH ;-)

Bob

Three Way (Cincinnati) Chili
 

"Bobo Bonobo®" > wrote in message
news:4f2dfe79-7a6c-495e-99d3-> Cinci style chili is like StL style pizza.
You almost have to have
> grown up on it to like it.
>>
>> Chris
>>
> --Bryan

that's very true.
--
C.D

Three Way (Cincinnati) Chili
 

On Mar 1, 2:56 pm, Duwop > wrote:

>
a paid of drunks firemen
>

That's beautiful. Gonna have to figure how to work that into a
conversation. It'll mean whatever it needs to mean at the time.

Thank you.

B

Three Way (Cincinnati) Chili
 

On Mar 1, 12:36*pm, bulka > wrote:
> On Mar 1, 2:56 pm, Duwop > wrote:
>
>
>
> *a paid of drunks firemen
>
>
>
> That's beautiful. *Gonna have to figure how to work that into a
> conversation. *It'll mean whatever it needs to mean at the time.
>
> Thank you.
>
> B

Damn keyboard.
Yeah, that's the ticket, blame the tool.

I do miss my IBM keyboard though, these new ones are awfully small and
cramped. Got to go to Fry's I guess.

Three Way (Cincinnati) Chili
 

On Mar 1, 9:39*am, "James Silverton" >
wrote:
> *Wayne *wrote *on Sun, 01 Mar 2009 19:33:14 GMT:
>
>
>
> >> *Wayne *wrote *on Sun, 01 Mar 2009 17:56:44 GMT:
>
> >>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>
> >>>>> OTOH, you're right that adding mayo to chili of any kind
> >>>>> is an affront to God...
>
> >>>> Who, as everyone knows, is from texas, not cincinnati.
>
> >>>> your pal,
> >>>> blake
>
> >>> Adding chocolate and/or cinnamon is as bad as the thought of
> >>> adding chili to apple pie. *UGH!!!
>
> >> I seem to remember this discussion before. Ever heard of mole
> >> sauces?
>
> > Absolutely! *And I love chicken mole, but that is not a bowl
> > of chili, an entirely different animal, AFAIC. *I don't want
> > my bowl of chili to taste of chocolate and cinnamon. *This
> > issue has been discussed numerous times.
>
> Actually, it's a matter of the amount in chili. You should not be able
> to detect the small amount of cocoa if you have not been told about it
> but it does add to the overall flavor.
>
> --
>
> James Silverton
> Potomac, Maryland
>
> Email, with obvious alterations: not.jim.silverton.at.verizon.not

You got that right. I have used cocoa and cinnamon in chili but they
should be kept just under the taste radar. Mostly I want cumin to be
the main flavor base. Mayo added to chili will tend to tone down the
spices and give the chili a funky icky pasty look - makes it kinda
look like it's been previously eaten...

Three Way (Cincinnati) Chili
 

MeatmartUSA wrote on Sun, 1 Mar 2009 12:48:39 -0800 (PST):

> On Mar 1, 9:39 am, "James Silverton"
> > wrote:
>> Wayne wrote on Sun, 01 Mar 2009 19:33:14 GMT:
>>
> >>> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>>
> >>>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>
> >>>>>> OTOH, you're right that adding mayo to chili of any
> >>>>>> kind is an affront to God...
>>
> >>>>> Who, as everyone knows, is from texas, not cincinnati.
>>
> >>>>> your pal,
> >>>>> blake
>>
> >>>> Adding chocolate and/or cinnamon is as bad as the thought
> >>>> of adding chili to apple pie. UGH!!!
>>
> >>> I seem to remember this discussion before. Ever heard of
> >>> mole sauces?
>>
> >> Absolutely! And I love chicken mole, but that is not a
> >> bowl of chili, an entirely different animal, AFAIC. I
> >> don't want my bowl of chili to taste of chocolate and
> >> cinnamon. This issue has been discussed numerous times.
>>
>> Actually, it's a matter of the amount in chili. You should
>> not be able to detect the small amount of cocoa if you have
>> not been told about it but it does add to the overall flavor.
>>
>> --


> Mostly I want cumin to be the main flavor base.

Plenty of chillies and then lots of cumin, I'll agree! Another personal
favorite addition is tomatilloes for a slighly acid taste. They beat the
vinegar that some people like.

If you are making green chili (no tomato) with green pepper and
cilantro, tomatilloes are important too.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

Three Way (Cincinnati) Chili
 

On Sun 01 Mar 2009 02:02:11p, James Silverton told us...

> MeatmartUSA wrote on Sun, 1 Mar 2009 12:48:39 -0800 (PST):
>
>> On Mar 1, 9:39 am, "James Silverton" >
>> wrote:
>>> Wayne wrote on Sun, 01 Mar 2009 19:33:14 GMT:
>>>
>> >>> Wayne wrote on Sun, 01 Mar 2009 17:56:44 GMT:
>>>
>> >>>>> On Sat, 28 Feb 2009 20:13:57 -0800 (PST), MeatmartUSA wrote:
>>>
>> >>>>>> OTOH, you're right that adding mayo to chili of any kind is an
>> >>>>>> affront to God...
>>>
>> >>>>> Who, as everyone knows, is from texas, not cincinnati.
>>>
>> >>>>> your pal,
>> >>>>> blake
>>>
>> >>>> Adding chocolate and/or cinnamon is as bad as the thought of
>> >>>> adding chili to apple pie. UGH!!!
>>>
>> >>> I seem to remember this discussion before. Ever heard of mole
>> >>> sauces?
>>>
>> >> Absolutely! And I love chicken mole, but that is not a
>> >> bowl of chili, an entirely different animal, AFAIC. I
>> >> don't want my bowl of chili to taste of chocolate and cinnamon.
>> >> This issue has been discussed numerous times.
>>>
>>> Actually, it's a matter of the amount in chili. You should
>>> not be able to detect the small amount of cocoa if you have
>>> not been told about it but it does add to the overall flavor.
>>>
>>> --
>
>
>> Mostly I want cumin to be the main flavor base.
>
> Plenty of chillies and then lots of cumin, I'll agree! Another personal
> favorite addition is tomatilloes for a slighly acid taste. They beat the
> vinegar that some people like.
>
> If you are making green chili (no tomato) with green pepper and
> cilantro, tomatilloes are important too.
>

Now I like all of that!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Three Way (Cincinnati) Chili
 

Wayne Boatwright > wrote:

>On Sun 01 Mar 2009 02:02:11p, James Silverton told us...

>> If you are making green chili (no tomato) with green pepper and
>> cilantro, tomatilloes are important too.

>Now I like all of that!

I'll quibble as to tomatillos being essential. If you
are making Sonoran-style chile verde, they are
essential. If you are making New Mexico green chili, they
most definitely do not belong.

Steve

Three Way (Cincinnati) Chili
 

Steve wrote on Sun, 1 Mar 2009 21:19:45 +0000 (UTC):

>> On Sun 01 Mar 2009 02:02:11p, James Silverton told us...

>>> If you are making green chili (no tomato) with green pepper
>>> and cilantro, tomatilloes are important too.

>> Now I like all of that!

> I'll quibble as to tomatillos being essential. If you
> are making Sonoran-style chile verde, they are
> essential. If you are making New Mexico green chili, they
> most definitely do not belong.

De Gustibus again!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not