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35 Comments
Good job I lived in Cincinnati Ohio until the third grade, but my brother still lives there and my mom lived there before she passed so I’ve had plenty of Cincinnati chili. Skyline was started by a Greek immigrant .It was adapted from a Greek and Balkan stew
Anyone else notice she put cinnamon in twice with the mixed spice then cinnamon. No wonder if smelled so much like cinnamon. Did she ever put chili powder in it?
bruh you arent supposed to cry when making chili xD
Can you get Fritos (chips/crisps) in Australia?
You can make Frito pie.
One way is just pour chips in a bowl pour chili over the chips add cheese, onions.
Another way is fill a casserole dish with chips cover in chili and cheese, onions place in oven.
You did a great job, girl.
Thanks Coco, you're getting me in the mood to cook again! 💖
Hi, I'm a food nerd. I love Cincinnati chili. One of my favorite comfort foods. However, I'm commenting here to explain the why behind onions causing tears. Onions when they experience cell damage such as crushing or biting or chopping release propanethial-S-oxide, which is the fancy chemical way of saying a sulfur compound that's water loving that attaches itself to the moisture in your eyeball. Your eyes see this(rightly so) as a threat and their defense mechanism is to tear up to remove the offensive substance from the surface of your eye. It's literally two different defense mechanisms fighting each other and the only way to stop it is to shield your eyes from it. Everything else doesn't actually do anything other than give you something else to focus on, even cooling the onion first. Cutting the onion starts the alliinase process into propanethial-S-oxide and temperature doesn't seem to matter. Try not to stand over the onion as you cut and if it really truly bothers you, swimming goggles that seal around your eyes do work. Hope this helps.
Hi, I'm a food nerd. This dish has roots in Greek/Macedonian cuisine. The point of raw meat into water is two fold: The first is that you stop browning known as the Maillard(Mai-yard) reaction. The second is even fat rendering. The Maillard reaction is what makes that nice sear on a steak or a burger and also what makes toast brown. It's why gravy made from drippings is so good. However, when you want a uniform almost curry like texture to your meat you can do cold with raw meat to warm with the spices and ingredients added like this and what happens is as the water heats evenly, the flavors and spices render into the fat and the meat's proteins fold in different ways than they do with just heat based cooking, so you end up with an incredibly consistent texture with all of your spices permeating every bit of rendered fat and meat. It's a good trick for really good hot dog chili as well.
Great video
4 way in my opinion is the perfect way for Cincinnati spaghetti (chili, onions, cheese, and jalapeño peppers).
7:51 the Chili Powder is kind of important for a dish called Chili. 11:37 as for your next recipe, try Biscuits and Sausage Gravy. HIGHLY RECOMMEND using Chud's BBQ YouTube channel's method. The easiest way to make good biscuits that I've used for years and he made a great video that shows it. American Breakfast Sausage recipe: 500 g of pork mince, 5 g Salt, 2.8 g Black Pepper, 1.5 g Dry Rubbed Sage, 1.5 g Garlic Powder, 1 g Onion Powder, 75 g Dry Marjoram, .75 g Red Chili Flakes, .5 g Smoked Paprika, .3 g Ground Nutmeg, 15 ml Maple Syrup. Just mix the seasoning and meat well, then fry it up. Enough for two batches of gravy. Freezes well for about 3 months.
We in illinois from steak n shake we call it chili Mac made by Gus Belt but the best chili is done in texas
Real chili was not made in Cincinnati here is where it was made Modern American chili (chili con carne) originated in San Antonio, Texas, during the mid-19th century. The dish evolved from 19th-century frontier and Tejano cooking traditions, famously popularized by street vendors known as the "Chili Queens" in San Antonio's plazas.
I grew up in Ohio, I love that chili. Happy you guys like it. You need more cheese, a lot more cheese. Also , hot sauce is required. ❤
Lol, I wear goggles when I cut onions. Otherwise i get to a point I can barely see.
Wear ski or swimming goggles when cutting onions if you are sensitive. You can also keep the root end of the onion intact when cutting, which will keep those noxious fumes at bay.
Oh, and also, if you are trying to reduce something on the stove, you should leave the lid cracked to allow the water vapor to escape.
Helpful suggestion, when grating cheese do it in a bowl or on a plate. That way you don’t have to move it to something else when finished with it. I usually do it in a soup bowl.
1:35 Rinsing the onion after you cut it in half helps me when I’m cutting onions.
2:35 I got against tradition here because I cook the meat with the onions until it’s almost done, then add the spices. I break the meat up and mix the meat/onions with a spoon pretty continuously until I add the spices.
I'm a born and raised Texan. That's where chili is done right. I live in Cincinnati now and the rivalry here is Skyline and Gold Star. I have had both and the unpopular opinion is Gold Star is better. I actually do like Gold Star better.
Hello love I live in the grater Cincinnati area aver half my life and yes skyline was brought here by the Greek immigrants who came here in the 1920s however skyline is not the only chilly spot we also have dixi chili and gold star chili but skyline is Cincinnati choice. Ps I live in northern Kentucky
My tip for not crying when cutting onions is to not get emotionally attached to anything youre about to dice up with a sharp knife 😂😂 ba-dum-tss!
Break the spaghetti noodles in half before adding to water. It also helps to refrain from adding the whole box at once. For a thicker sauce, add potato water (water from boiled potatoes) or masa (Mexican corn flower). Some Cincinnati recipes also add unsweetened cocoa powder or discs. While Cincinnati chili is known for its spaghetti, there is nothing to stop you from substituting rice or another style of noodles. Using elbow macaroni makes a nice Chili-mac version.
Tell me you did not just make "chilli" without adding any chilli/chilly powder. Thats LITERALLY the name of the dish. Thats like making a bowl of cereal and skipping the part where you add cereal to the bowl 🤦🏾♂️…And guess what the second main spice in chilli is….CUMIN! Bro what did you even actually make then??? 😂😂😂
The kitchen isn't a place where you are really at home is it? Don't worry you're going to start really enjoying the creativity and feeling of accomplishment.
Cumin replaces chili powder best.
A tip for cutting onions from someone who cooks 98% of their own meals, and thinks of themselves as an experimental chef. Either wear swim goggles lol, or an easier solution, is to coat the knife blade in olive oil before you start cutting. It stops the sulfur compounds from getting to your eyes. Or you can also cut them under water, but that is way more difficult, and dangerous due to potential knife slippage.
Yeast in Chili?? That's a new one on me…
Im from seattle when i make chili i use steak left over from the day before. ITS all about the meat i only make chili with left over bbq steak. Its expensive but when i make chili its worth it.
There is not a single recipe in America that calls for a LITRE of wataah
To anyone interested please see The Authentic History of Cincinnati Chili by Dann Woellert, published in 2013
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It’s called being a single life without no family experience. Enjoy make it might be good.
Really know how to cook for real that Aussie learn back😊
Put the knives away. They serve no purpose.