Moderator: Uber Moderators
In Cincinnati they serve it over noodles. I guess that makes it a little "regional," maybe . . .
Seasoned in an odd way that I didn't like very much.
' sounds more like "dorm room food" to me.
Cincinnati chili (or "Cincinnati-style chili") is a regional style of Chili con carne characterized by the use of unusual seasonings such as cinnamon, cloves, allspice or chocolate. It is commonly served over spaghetti or as a hot dog sauce, and is normally of a thin, sauce-like consistency, unlike most chili con carne.
I am fortunate to have a great job that feeds my family well, but music feeds my soul.
This sounds like what we would call, in the rest of the country, "spaghetti sauce". Not that we'd usually use cloves or any of that stuff in spaghetti sauce, but it would still be spaghetti sauce if we did. It wouldn't be chili.
Is that what makes it "regional"?
"Diners, Drive-ins, and Dives" featured a joint called Putz's Creamy Whip a few years ago. It was a waste of time!
Those are *all* ingredients that I've heard of being used (most of which I've tried myself) in chili, and I've only been in Cincinnati a total of five hours in my entire life (two road-trip visits to buy tubas).
bloke "Cocoa, sort of, has the same effect on the flavor of chili as coffee."
Ask about or order Sellmansberger mouthpieces at 901-465-4739 or click the email icon.
Like us on facebook: http://www.facebook.com/pages/Sellmansberger-blokepiece-Tuba-Mouthpieces/193759374019965
Regularly featured in mole sauces in Mexican cuisine. I believe mole is just more generally a typical Mexican sauce made with chiles, so maybe if someone's headed that way, straighten them out on the "chili" thing - what they're really putting on their spaghetti is moles. Assuming they do use chiles, which I guess we could not at all take for granted even though real chili can't be made without chiles either.
Who is online
Users browsing this forum: No registered users and 4 guests