Chili Mix - Page 2

solcats3 · 08-25-2005

It is true that Cincinnati chili has cinnamon in it. And it is served over spaghetti. Beans, onions and cheese are optional. I thought this was pretty weird stuff when I moved to Cincinnati from Connecticut, but it grows on you. Chili parlors are all over town, and are very popular as places to go after a night of drinkin'.

**james** · 08-25-2005

PDS: I make rockin' chili. I can show you personally here. I cannot publish the recipe, but it involves the secret cinnamon already mentioned and a few other special items. Everything is easily found here. Typically I end up using 7 to 10 different chiles, both dried and fresh. I don't use powder, I use whole dry chiles that I toast and rehydrate.

Send me a PM.

My recipe is a mix of Mexican and Cincinnati styles.

KevKaos · 08-25-2005

I have been wanting to try using fresher ingredients like roasting my own chilis, but they are harder to come by here. Baltimore's Latino community is growing, and with that there has been a boom in Latino grocery stores with some of the specialty items. Maybe there is hope for us yet.

PlayadelSoul · 08-25-2005

Quote:

Originally Posted by Heather

I make a mean sloppy joe, Playa del Soul, without Manwich. I can show you, it's easy.

Where and when? I can pop by the office, as I have been meaning to come by and say hello, anyway. I have seriously been jonesing recently for a Sloppy Joe.

alwaysmissinpdc · 08-25-2005

Well, after James' post, I humbly suggest adding a few tablespoons of a homemade puree made from sundried tomatos. (Don't use the tomatos packed in oil.) Put a few in a sauce pan of simmering water till they soften, then put them in a food processor with a little of the water from the pan. Puree and stir into chili that has just started simmering.

08-25-2005

It is impossible (in my opinion) to make the perfect chili without Habanero peppers.

PlayadelSoul · 08-25-2005

Quote:

Originally Posted by ThrushJockey

It is impossible (in my opinion) to make the perfect chili without Habanero peppers.

Got plenty of those in my garden.

**james** · 08-25-2005

Quote:

Originally Posted by KevKaos

I have been wanting to try using fresher ingredients like roasting my own chilis, but they are harder to come by here. Baltimore's Latino community is growing, and with that there has been a boom in Latino grocery stores with some of the specialty items. Maybe there is hope for us yet.

there's a latin market on Eastern Avenue not far from Broadway. I bought dried chiles there several years ago. Check it out!

**james** · 08-25-2005

Quote:

Originally Posted by alwaysmissinpdc

Well, after James' post, I humbly suggest adding a few tablespoons of a homemade puree made from sundried tomatos. (Don't use the tomatos packed in oil.) Put a few in a sauce pan of simmering water till they soften, then put them in a food processor with a little of the water from the pan. Puree and stir into chili that has just started simmering.

sounds delicious. not sure if we can get them sans oil here. yet another complexity to the pot...

Gringoshopper · 10-03-2005

We could bring you lots of packages of McCormacks and Lawry's chili mix when my husband and I come back in November (next month!); I like that stuff too. Yeah, it sort of is Mexican food and it sure does taste good.

Quote:

Originally Posted by PlayadelSoul

Just what exactly comes in those little packs you use to make chili (McCormacks et al.)? I have lived in Mexico for 6 years now, and really want a bowl of chili. Silly me, I thought it was Mexican food. This is serious. Can someone just let me know the main spices?

Doris · 10-20-2005

I miss the Cincinnati Chili parlors. Skyline, Dixie and Gold Star. Skyline is my favorite. All made with a touch of the Cinnamon you are talking about. I buy a packet of Cincinnati chile mix, it has all the spices and you just add the meat and tomato paste. Not as good as skyline, but it pretty good.
Or try a 3 way, spaghetti, chili, cheese
4 way, spaghetti, chili, cheese and beans
5 way, spaghetti, chili, cheese, beans, & onions!

Gringoshopper · 10-20-2005

The ingredients on the back of a really good chili mix (Bear Creek Gourmet Kitchens Chili Mix) list these: dehydrated red, black, and pinto beans, dehydrated onions, celery, red and green bell peppers, parboiled white rice, sugar, salt, "spices", garlic, cornstarch, rendered chicken fat, powdered beef broth, etc. I assume "spices" means chili powder. Hope this was helpful.

Quote:

Originally Posted by Gringoshopper

We could bring you lots of packages of McCormacks and Lawry's chili mix when my husband and I come back in November (next month!); I like that stuff too. Yeah, it sort of is Mexican food and it sure does taste good.

08-25-2005	#17 (permalink)
james beach geek admin Join Date: Apr 2001 Location: 10 year Playa resident lost in Kullavik, Sweden Posts: 9,557	PDS: I make rockin' chili. I can show you personally here. I cannot publish the recipe, but it involves the secret cinnamon already mentioned and a few other special items. Everything is easily found here. Typically I end up using 7 to 10 different chiles, both dried and fresh. I don't use powder, I use whole dry chiles that I toast and rehydrate. Send me a PM. My recipe is a mix of Mexican and Cincinnati styles. __________________ My lovely house is for sale Get your own signature countdown image! Thanks for taking the time to read the announcement!

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08-25-2005	#16 (permalink)
solcats3 beachaholic Join Date: Nov 2004 Location: Cincinnati, OH Posts: 374	It is true that Cincinnati chili has cinnamon in it. And it is served over spaghetti. Beans, onions and cheese are optional. I thought this was pretty weird stuff when I moved to Cincinnati from Connecticut, but it grows on you. Chili parlors are all over town, and are very popular as places to go after a night of drinkin'.

08-25-2005	#18 (permalink)
KevKaos añejo Join Date: Mar 2004 Location: Mi hogar está en Baltimore Maryland Posts: 1,523	I have been wanting to try using fresher ingredients like roasting my own chilis, but they are harder to come by here. Baltimore's Latino community is growing, and with that there has been a boom in Latino grocery stores with some of the specialty items. Maybe there is hope for us yet.

08-25-2005	#20 (permalink)
alwaysmissinpdc añejo Join Date: Jul 2005 Location: burbs north of Wilmington, Delaware Posts: 3,197	Well, after James' post, I humbly suggest adding a few tablespoons of a homemade puree made from sundried tomatos. (Don't use the tomatos packed in oil.) Put a few in a sauce pan of simmering water till they soften, then put them in a food processor with a little of the water from the pan. Puree and stir into chili that has just started simmering.

08-25-2005	#21 (permalink)
ThrushJockey Posts: n/a	It is impossible (in my opinion) to make the perfect chili without Habanero peppers.

10-20-2005	#26 (permalink)
Doris beachaholic Join Date: Feb 2004 Location: Jackson, MS ......for now! Posts: 464	I miss the Cincinnati Chili parlors. Skyline, Dixie and Gold Star. Skyline is my favorite. All made with a touch of the Cinnamon you are talking about. I buy a packet of Cincinnati chile mix, it has all the spices and you just add the meat and tomato paste. Not as good as skyline, but it pretty good. Or try a 3 way, spaghetti, chili, cheese 4 way, spaghetti, chili, cheese and beans 5 way, spaghetti, chili, cheese, beans, & onions!

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