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| What Is Cincinnati Chili? | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| For the uninitiated, Cincinnati chili is a somewhat watery, paste-like concoction that, in its most minimal form, is served over spaghetti and topped with cheese to form a three-way. (A 4-way is toped with onions & a 5-way is all the above plus Kidney Beans.) Its unusual taste comes from an odd mix of spices, many of which the Tex-Mexicans never had the ingenuity to try. These include vinegar, Worcestershire sauce, garlic, chili powder, bay leaves, cinamon, allspice, cayenne peppers and cocoa. Yep, cocoa. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| One word of warning: Cincinnati chili is not exactly health food. A 270-calorie serving of the packaged version of Skyline chili derives 130 calories from fat, mostly from finely gound hamburger. You can get rid of some fat if you use a slatted spoon to strain off the grease. The spaghetti may help some too. But the cheese wipes out any gains there. Occasionally people come forward with heart-healthy vegetarian Cincinnati chili recipes. One from Baltimore dietitian Frances Price, which was published in the Enquirer a couple of years ago, subsitutes chopped carrots, celery and bulgur wheat for the ground beef. Nice try, but we'll hold out for the Healthy Choice version. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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| The above Artical is found in: The Insiders' Guide to Greater Cincinnati by Jack Neff and Skip Tate Copyright @ 1995 by Lexington Herald-Leader ISBN 0-912367-78-4 page 121 |
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| Mary Anna DuSablon is the author of Cincinnati Recipe Treasury. Her recipe for Cincinnati chili is the way it was meant to be. (See Index below for her recipe) |
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