Mediocre chili. It’s a plague running through households like Mary Kay at a church potluck. And we’ve all succumbed to the ‘please don’t let this happen’ prayer while run shuffling to the stadium bathroom after being force-fed our uncle’s tailgating tradition. It’s time for an intervention, and the answer hails from Cincinnati.
A Lovable Dish In An Unlovable City
But no, Cincinnati’s love for everything pork didn’t come close to producing a dish that shines as bright as the Greek stew meets chili meets spaghetti sauce created by Macedonian immigrants in the 1920’s.
Granted, they do love their pork products. When I roamed the dank streets of Porkopolis in my early twenties, you couldn’t turn a corner without running into a flamboyantly dressed flying pig statue or attend an event titled by some play on words involving swine. Go on down to the annual Big Pig Gig or power walk the Flying Pig Marathon.
Charming, but we’re here for the chili.And the truth is it’s good. I mean damn good. So good, you’ll be willing to overlook the abnormal activity of placing chili on top of naked spaghetti noodles. But if it’s culinary sin too great to swallow, you can dip your toe in by getting the chili dog affectionately referred to as a ‘coney’. It’s equally as delicious and I wholeheartedly recommend you get both. But the fun doesn’t stop here. You’ll proceed to what is known as ordering via the ‘way’ system, which is as follows:
The Cincinnati Chili ‘Way’ Ordering System
- Two-way: spaghetti topped with chili (also called “chili spaghetti”)
- Three-way: spaghetti, chili, and cheese
- Four-way onion: spaghetti, chili, and cheese w/ onions or cheese (Four-way w/onion is where it’s at!)
- Five-way: spaghetti, chili, beans, onions, and cheese
Techniques that make it tasty
1. Browning not boiling the meat gives enhanced flavor and texture
2. Toasting the spices in oil adds complexity and richer flavor
3. Reducing via a slow simmer allows the flavors to marry while thickening the sauce
*Don’t forget to check seasoning and acidity (apple cider vinegar) before serving
- Dutch Oven
- 3 lbs chicken parts
- 8 oz carrots
- 8 oz onion
- 4 oz celery
- 1 gallon water
- 1 tbsp olive oil
- Add olive oil to a large dutch oven or pot and heat until shimmering
- Add onion, carrot, and celery to pot and saute until lightly browned and softened
- Add chicken parts
- Cover with water and bring to a low simmer
- Let mixture simmer for 1.5 hours removing any impurities that rise to the surface.
- Strain through cheesecloth or chinois into a clean bowl
- Store in refrigerator for 5 days or freezer for 3 months
Resources for all things Cincinnati Chili
History of Cincinnati Chili in Comic Form
What makes Cincinnati Chili different?
There are a number of things that make Cincinnati chili unique. The main difference being the flavor profile that focuses on Greek ingredients.
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