Posted: Jan 3, 2006 9:11 pm
Man...in Cincinatti they have a chain called Skyline Chili and they serve it on noodles.
In addition to the noodles, Skyline/Cincinatti chili has cinnamon in it. I kinda like it, but is it really chili?
I make my chili like so (sorry I don't really use too many specific measurements, but this recipe is for a HUGE pot of chili. I make it so it's so hot that you can see into the next dimension, but you can adjust to your own wimpy taste):
Brown 1 1/2 lb coarse ground beef
Brown 2 lbs. pork shoulder (or boneless pork rib meat) cut into 1" chunks
Drain and remove from pot
In olive oil, sautee 2 chopped onions and 3-4 cloves chopped garlic until translucent.
Add the following:
2 large cans whole tomatoes (including juice)- chopped
1 standard can tomato paste
1 15oz. can Chicken Broth
1 can of El Pato Tomato sauce (get this at mexican markets)
I can dark red kidney beans
8 jalapenos seeded and veined chopped in big chunks
12 serrano peppers cut into small pieces
2 habaneros cut into small pieces
WARNING: wear rubber gloves when you cut these pepper. Otherwise, anything (eyes, genitalia, etc.) you touch afterward will burn, even if you wash your hands a dozen times!
Add the following
Chili Powder (lots)
Cayenne pepper (lots)
Oregano (not too much. 2 teaspoons maybe)
2 Tablespoons Masa Harina
1 Teaspoon sugar
Add water, if needed
You'll need to add some salt eventually, but you won't need too much, as the broth and tomato products all have salt in them. Wait until everything's mixed well and starting to cook. Taste. If it needs salt, add 1/2 teaspoon of salt and taste. If more is needed, add another 1/2 teaspoon. Repeat until the right saltiness is achieved.
Keep cooking on low until the pork chunks are tender. It'll probably take at least 2 hours, but 3-4 hours is better. It's best to let the stuff sit overnight in the fridge and heat and serve the next day. This allows the flavors to completely mingle. Serve with cornbread and/or Frito's