Subj : Re: Chilli To : Ruth Haffly From : Dave Drum Date : Mon Feb 24 2025 07:07:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Cincinatti Chilli is most definitely an aquired taste. And remains DD> popular in Southernn Ohio and parts of Northern Kentucky. I like to DD> have Cincinatti Chilli once in a while - but I do not consider it to DD> be true chilli. RH> I wouldn't go out and buy it but I can at least say I've tried it. Same RH> category as durian--have tried, found out it's ok but not something I'd RH> go out and buy. If I'm in the area I might order it at a food establishment. But modtly I like Springfield-style/Dave's Kitchen chilli. DD> Many will tell you that Steak & Shake's chilli, since their mune DD> lists 5 ways to order it, is Cincinatti chilli. DD> Not true. The Steak & Shake chilli recipe came from Ray DeFrates, DD> founder of Ray's Chilli and brother of Joe DeFrates tow-time ICS World DD> Chilli Cook Off Champion. DD> Ray lost the original recipe for his popular chilli to Gus Belt, DD> another midwesterner and the founder of Steak & Shake. The original DD> was pretty similar to this: DD> Title: Smitty's Famous Lawson's Tavern Chilli DD> Categories: Beef, Herbs, Chilies DD> Yield: 1 Pot RH> I think I'll stick with our chili recipies--family style (but without RH> the corn) and competition style--just meat, spices, onion, tomato and RH> peppers. Well, yeah. Nearly every taven in town had a chilli on offer. All *VERY* heavy on the oil. Served in souffle plates w/chilli, beans (from another pot) and sometimes with a pair of tamales (called a "Doubleheader") I was never one for the extra cost of the tamales. There are a couiple places in town where one can still get a bowl of "good old, greasy, Springfield tavern chilli. Both do very well selling that stuff. RH> Either one would have gone well for supper earlier this week. Between RH> Wednesday and Thursday, we had 3.25" of snow. A lot of it is gone now RH> but it shut down the whole area for several days. It was sleet and RH> freezing rain to the south and east of us; we escaped that this time RH> around. But, since we don't have as much snow removal equipment in this RH> part of the state as the western part does, the secondary and back RH> roads stay snow covered longer. Therefore, the kids get more snow days, RH> government shuts down and the whole state comes down to a slow crawl. Sounds like a comment I first made when driving a semi through Arkansas during a winter event. Talking on the CB raDIO (remember those?) I told a guy who was crying about how slick it was "In Arkansas they think salt is something youm put on yopur French Fries not your roads." Bv)= I've posted my chilli beans recipe a number of times. Here's one that is from TVFN and looks good. I'll still use mine but wouldn't be afraid to make/eat/serve this one ... MMMMM---- Recipe via Meal-Master (tm) v8.06 Title: Pioneer Woman's Chilli Beans Categories: Beans, Vegetables, Chilies, Pork Yield: 12 servings 4 c Dried pinto beans 1 Ham hock 15 oz Can tomato sauce 1/4 c Chilli spice mix 1/4 c Brown sugar 2 tb (to 3 tb) white vinegar 5 cl Garlic; minced 1 lg Onion; peeled, diced small Recipe courtesy of Ree Drummond Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours. Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chilli spice, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper. Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed. RECIPE FROM: https://www.foodnetwork.com Uncle Dirty Dave's Archives MMMMM .... Fieri dresses like The Hamburglar suffering a midlife crisis. --- MultiMail/Win v0.52 * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105) .