Text 28968, 62 rader
Skriven 2009-09-21 17:18:42 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: Chilli 192
==================
 -=> Dave Drum said to Jim Weller <=-

 JW> same. I added a little more allspice. Still OK. Then I added the
 JW> recommended cinnamon (27 out 29 accumulated recipes call for it)
 JW> even though I was dubious. MISTAKE! Cinnamon does NOT belong in
 JW> chili! This is an abomination. What were they thinking of?
 DD> I sometimes add cinnamon (in TINY quantity) to chilli to blend and
 DD> round off rough edges. Most people who eat Cincinnati (style) Chilli
 DD> mistake the taste of the allspice for cinnamon and put that in their
 DD> recipe. In waaaaay too much quantity. Even the "real" Cincinnati chilli
 DD> recipes which use cinnamon call for 4X or 5X allspice over cinnamon. My
 DD> favourite Cincinnati (Empress) Chilli uses *no* cinnamon.
 
There's substantial variation in the allspice-cinnamon ratio.
I've seen everything from 4-1 to greater than 1-4, e.g.:

---------- Recipe via Meal-Master (tm) v8.01

      Title: Four Way Cincinnati Chili
 Categories: Chili, Beans
      Yield: 6 servings

  3 1/2 c  Chopped onion, divided            1/4 ts Ground nutmeg
      1 c  Chopped green pepper                1    Stick cinnamon
      2 cl Garlic, minced                    3/4 ts Salt
      1 lb Ground round                      1/4 ts Pepper
      2 ts Ground cinnamon                     2 cn Whole tomatoes, undrained &
      2 ts Paprika                                  -chopped (14.5 oz ea)
      1 ts Chili powder                    4 1/2 c  Hot cooked spaghetti
      1 ts Ground cumin                      3/4 c  Shredded reduced fat
cheddar
    1/2 ts Ground allspice                          -cheese
    1/2 ts Dried whole marjoram               36    Oyster crackers

  1. Coat a large Dutch oven with cooking spray; place over medium- high heat
  until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is
  browned, stirring to crumble.

  2. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and
  pepper and tomatoes; simmer, uncovered 20 minutes.

  3. To serve, arrange spaghetti on individual serving plates. Spoon chili
  over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with
  crackers.

  Source: Cooking Light Magazine, October 1993 Typed for you by Linda Fields
  Cyberealm BBS, Watertown, NY

  Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6
  crackers.

  Calories per serving: 394; fat 8.7 gm; sodium 517 mg.

-----


Chili with spaghetti = two way chili
Chili with beans = no way chili
  - Michael Loo, posted 10/30/94
___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Nocturnal State BBS - bbs.nsbbs.info (1:18/200)