Steaming Hot Cincinnati Chili

A four-way served at Skyline Chili

If you order chili in Cincinnati, Ohio be prepared to answer the following question: "Would you like a two-way, three-way, or five way?"  The inquiry refers to ingredients.  Intrigued?

As it turns out, Cincinnati is the chili capital of the world.  There are over 100 chili parlors in the greater metropolitan area, more than any other city in America.  And the chili in Cincinnati is unlike chili in other parts of the country.  Cincinnati chili is always served piping hot and spicy, but never, ever jalapeno pepper hot.  It's about blending spices and creating delicious, subtle flavors, not about setting your mouth on fire.

Cincinnati chili probably started in 1922 when Tom and John Kiradjieff, brothers of Macedonian origin, begin serving it over spaghetti at their hotdog stand.  Tom modified an ethnic stew to attract more customers.  Eventually, the brothers opened Empress Chili. [Their hotdog stand was next to the Empress Theater, a burlesque on Vine Street.]  Soon their chili was copied and tweaked by other restaurateurs, including immigrants from Greece, who began Skyline Chili, as well as, 4 brothers (the Daouds) from Jordan, who opened Gold Star Chili.

Somehow my father learned how to make Cincinnati chili and taught my European mother how to prepare one of her first American dishes.  On dates, they ate at a well-liked parlor called the Chili Bowl.  My Mom said when she first came to the States every business she walked into, like the Chili Bowl, had Elvis Presley singing on the radio.  Below is a winning recipe.

Cincinnati Chili

Ingredients:

1 pound ground sirloin

1 large onion

A sprinkle of seasoned salt

2 28 ounce cans whole tomatoes

1 15 ounce can red kidney beans

1 bell pepper, any color

1 stalk celery, with leaves

1 bay leaf

4 cloves garlic

2 tablespoons Worcestershire sauce

2 tablespoons cider vinegar

2 tablespoons unsweetened baking chocolate

2 teaspoons red chili powder, or to taste (Dark chili powder is milder.)

½ teaspoon black pepper, or 12 turns of the pepper mill

1 teaspoon cumin seeds

1 teaspoon cinnamon

¼ teaspoon allspice

2 beef bouillon cubes

A pinch of parsley, cilantro, cloves and nutmeg

optional: 1 cinnamon stick, a sprinkle of liquid smoke and 1 teaspoon whole mustard seeds

Directions:

1.  Sprinkle the ground sirloin with seasoned salt and cook until golden brown in a pan.  Dice and sauté the onion in the pan.

2. Transfer to a large sauce pot, or a dutch oven.

3. Add the tomatoes, red kidney beans, bell pepper, celery, Worcestershire sauce, vinegar, chocolate and spices.

4. Bring to a boil, cover and simmer for 1 hour.

Extras:

Spaghetti

Shredded cheddar cheese

oyster crackers

peanut butter sandwiches (use extra fresh bread)

milk

Cook the spaghetti, separately, according to the package directions and set aside.

And now back to our intriguing question:  Ordering Cincinnati chili is based on ingredients. The number before the "way" determines which ingredients you are requesting.  Here's the lingo:

1) Bowl - chili in a bowl

2) Two-way - chili and spaghetti

3) Three-way - chili, spaghetti, cheddar cheese

4) Four-way - chili, spaghetti, cheddar cheese, diced onions

5) Five-way - chili, spaghetti, cheddar cheese, diced onions, beans

It is also customary to eat Cincinnati chili topped with saltine crackers and a mild hot sauce.  Oyster crackers are used because they are thicker and stay crisp.

A peanut butter sandwich (made with very fresh bread) and paired with an ice cold glass of milk is especially tasty served with a big bowl of Cincinnati chili.  It's comfort food at its best.

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Three summers ago, I had lunch at the White Horse Tavern in Nashville, Tennessee where I ate the best bowl of chili in my life.  Ever since, I've tried to find the recipe, without success, though other chili recipes have come mighty close.  Usually chili is prepared Cincinnati-style -- with ground beef, which is certainly tasty and convenient, but what I consumed down in the Music City had succulent chunks of tender beef that had fallen off the bone.  In fact, it was a medley of all kinds of colorful, tender ingredients, including fresh peppers, onions, kidney beans, cilantro, tomatoes and other flavorful sensations.  The finished dish was hearty, spicy and so mouthwatering.  Ahhhh, the memory … I must take another trip down to Honky Tonk Land real soon.  Great city! people! and food!

The chili I made last weekend is also a keeper.  The recipe comes from Meghan M., who won first place in a chili cook off, hosted by the staff at People Magazine:

Meghan's Chili

2 pounds london broil

2 tablespoons Frank's Hot Sauce [or Louisiana Hot Sauce]

1 tablespoon Tabasco

1 tablespoon oil

1 cup coarsely chopped onions

½ cup chopped green peppers

½ cup chopped red peppers

2 large garlic cloves, minced  [I mince 3 - 4.]

2 16 ounces, canned tomatoes, or 4 cups fresh peeled tomatoes

1/4 to 1/3 cup chili powder

1 ½ teaspoon salt

1 16 ounces can kidney beans

1 16 ounces can black beans

1} Preheat your oven to 250 degrees F.  Put the london broil in a dutch oven with water so that the water is ½ way up the meat.  Add 2 tablespoons hot sauce and 1 tablespoon Tabasco.  Cover and cook in the oven for about 5 hours at 250 degrees.

2} When the beef is tender, remove from the liquid and pull the meat apart with a fork.

3} In a dutch oven over medium heat, heat the oil, add the onions, peppers and garlic, and stir until tender; about 10 minutes.

4} Add the tomatoes (with liquid), chili powder, salt. Heat to a boil.  Reduce the heat and simmer for 1 hour, stirring occasionally.

5} Stir in the beans and pulled meat. Heat and serve. Leftovers are delicious!

Alternatives:  At times, I substitute 2 pounds of lean, beef round cuts, first browning them in a pan, then simmering all the ingredients on the stovetop (low flame) for 2-3 hours.  Sometimes I add a teaspoon of brown sugar and 1 tablespoon of cider vinegar to enhance a BBQ flavor.  Add 1/2 teaspoons of mustard and cumin seeds for extra zest. [You can adopt the recipe for a crock pot also.]

Thanks for sharing your winning recipe, Meghan!  Chili is a real stick-to-your-ribs meal and so perfect for Autumn's nippy evenings.

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Skillet Chili Con Carne

Chili Con Carne is Spanish meaning chili with meat. 

On Sunday, I wondered what to do with two fresh jalapeño peppers and 1 1/2 pounds of ground beef? So I decided to make a quick one-skillet summer meal, with the thought of having leftovers to eat during the week. It was delicious!

Nothing tastes better than fresh, unprocessed, food spiced just right.

The recipe is also very forgiving. Use what you have in your kitchen. You can brown either ground beef, or cubes of lean, solid beef. You can use either a can of whole tomatoes or petite diced tomatoes plus a can of crushed tomatoes [or roasted, puréed, fresh tomatoes; or diced fresh tomatoes] tossed into the skillet to cook after browning your meat, onions and jalapeño peppers. If you have a bell pepper of any color and celery, add them to the skillet. If you don't have either, skip it. 

Here is my recipe:

Skillet Chili Con Carne

Ingredients:

1 1/2 pounds ground beef (or cubes of lean beef)

1 large onion, diced
2 jalapeño peppers, sliced
1 bell pepper, diced (I used red.)
2 stalks celery, sliced
Seasoning to taste -- I added:
1 tablespoon dried garlic (or fresh garlic)
1 teaspoon basil
1 teaspoon dried cilantro (or fresh cilantro if you have it)
a shake of dried celery
1 teaspoon oregano
a tiny sprinkle of cumin (about 1/2 teaspoon -- I don't like to add a lot. It's a strong spice.)

1 bay leaf
2 large any flavor bouillon cubes -- If you don't have bouillon, add a teaspoon of salt. (Usually, bouillon is salty.)
a dash of Worcestershire sauce
1 tablespoons cider vinegar
a sprinkle fresh black pepper

1 28-ounce can of crushed tomatoes
1 28-ounce can of whole tomatoes (or diced tomatoes work)
1 15-ounce can of red or pink kidney beans

Directions:

1. Toss the ground beef (or beef cubes) into a 12'' skillet on a stovetop over medium heat. If using ground beef, break it up into pieces.

2. As the beef is browning, add the diced onions, jalapeño peppers, bell pepper and celery. Grill them a bit. (If using fresh garlic, dice and toss it into the pan late, so it doesn't burn.) Stir occasionally to brown evenly. I used lean ground beef, so after grilling to well done, my meat was dry. No draining was necessary. But pour out the fat, if necessary.

3. Next add the cans of crushed and whole tomatoes, kidney beans, and seasonings to the skillet.

4. Simmer on low-medium heat for 30 - 40 minutes.

Serve the chili with a mixed green salad and rice or al dante spaghetti. {Sometimes I make a pan of cornbread. To the basic recipe I chop 2 jalapeño peppers, a small onion, and 3 -4  garlic cloves, plus add a cup of whole corn kernels. Toss the tasty extra ingredients into the cornbread batter.}

Since I had fresh corn-on-the cob
 that was my starch. Here's a no-fuss way to cook it:

1. Microwave the corn-on-the-cob inside its husk for 4 1/2 minutes. It will turn out tender and perfect!

2) After cooking, wait a beat to let the ear of corn cool slightly, before removing the husk and silk to eat. It slides right off.

A simple and balanced summer dinner. The leftover chili will taste amazing too. Bon appétit!



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Wendy's Chili Is A Great Deal All Around

Photo: The Village Voice

There are times when you need to find some cheap eats. Wendy's chili, which is meaty, beany and tomatoey, fits the bill. It is filling, low in fat and (in my opinion) tastes as good as homemade. Rare is the day when you can eat a nutritious meal for two bucks (before tax). At Wendy's I order either a large chili, or a small serving and a baked potato. I like the saltine crackers and packet of hot seasoning too.

I miss Dave Thomas, the founder, former chairman and spokesperson of the fast food chain, who died in 2002. When you watched Dave in a Wendy's commericial, you sensed he was a caring man. Thomas never met his birth mother. As an infant he was adopted, but after turning 5, his adopted mother died, and later he had to drop out of high school to earn a living. He took jobs working in restaurants.

Wendy's was named after Thomas' then eight year old daughter. After becoming successful, Thomas became a well-known advocate for adoptions and education, raising lots of money for both causes. He wanted to give needy children (and young adults who like himself had dropped out of high school) a hand up. In 1993, to set a good example for kids, Thomas earned his GED.

After paying for my order, I like to drop a few coins in the charity box at the Wendy's cash register in honor of Dave Thomas, who overcame an imperfect childhood, become an entrepreneur and made a difference.

What's your favorite fast food?

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Let The Barbecues Begin

Man Crates, a merchant who sells gifts for men, asked me to blog on the topic of outdoor grilling and to discuss the essentials that go into throwing an awesome barbecue. As it happens, May kicks off the season. With a little planning, a cookout can be fun and memorable for hosts and guests alike.

Consider these ...

Eleven Tips For Hosting The Perfect Barbecue:

1) It all begins with the people. Invite friendly, helpful people who like to mingle and talk to everyone. If your guests are genuinely nice, you will have good karma at your party. Fortunately for me, my friends are the type who if they see a need, will pitch in and help. They are delightful! (Here in Manhattan, I once saw a woman drop some chips on the floor and sweep the crumbs under a table with her foot. Unbelievable! Did she forget she was in someone's home?) Be sure to go around to introduce people. Set the tone for warm and friendly!  

2) A cheese platter (of Swiss, cheddar, brie, etc.) and crackers will get the party started. Perhaps some hummus and cut up raw veggies to munch also.

3) The traditional meats to grill are burgers, chicken, bratwursts or hot dogs. These usual suspects taste great grilled. Depending on your budget, there's also steak, ribs and fish. We use a Cajun rub on the chicken and beef for people who like spice. (Here are two other easy recipes for homemade BBQ sauce.) Cheddar cheese to top burgers, if requested. Other fixings are pickles, relish, tomato slices, lettuce, purple onions, ketchup and brown mustard. Sauerkraut for the bratwursts and hot dogs. We prefer whole grain, crusty breads.

4) For a large crowd, make a big pot of chili and batches of corn bread. Or a sizable ham. Better to have too much food rather than too little. Chili, or ham can be made days ahead of the barbecue.

5) Cold slaw, German potato salad, baked beans, grilled corn-on-the-cob and a green salad will round out a menu. We try to keep our sides relatively healthy.

6) Drinks can include ice tea, craft beer, plus fine red and white wines. In the past, we served soft drinks, but now try to keep it healthy. Pitchers of ice water favored with (1) mint, or (2) lemon slices are refreshing. Some people like to make a signature alcoholic drink, but we don't, to be honest. We'd rather eat than drink at a barbecue.

7) Often guests want to bring something. I think side dishes, bags of ice and desserts are thoughtful. Bring a signature side dish, cake, pie or cookies to help feed a hungry crowd. What you bring should be ready to serve (or display, if flowers) so it doesn't add to the workload of an already busy hostess. Don't make her stop what she's doing to get you a dish to reheat your food, or find a vase for your flowers. I never thought twice about bringing a hostess flowers sans a vase before I co-hosted several large parties, myself.

8) For cookouts, I like serving fresh, in season fruit like watermelon, cantaloupes, blueberries, strawberries, cherries or peaches. 

9) Ice cream is an easy crowd pleaser. Buy some wafer cones, and ask guests if they want one scoop or two ... delish! Don't forget the chocolate sprinkles.

10) Another essential element of a barbecue is listening to great music. So whip out the soundtracks of the 70s, 80s, 90s, 00s, plus anything current you fancy. All your favorite artists playing while guests mix.

11) If you need games to turn the party up a notch, try playing musical chairs. Buy a few desirable prizes for the winners. Another fun activity is a dice game called Left, Right, Center. Click here for how to play. We found playing the game with real money (over chips) to be more fun. $3 per player is all it takes to add more excitement to the game. Keep it friendly!

And so, my tips for throwing the perfect barbecue come down to: Comprise a good guest list; prepare ahead as much as possible; keep the menu fresh, healthy, simple and pleasing; ask guests to bring ice, sides, or desserts; have lots of great music; plus a few backup games. Enjoy your guests!

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The Savvy Shopper Is Three Years Old

You know the old saying about how time flies?  It's true!  THE SAVVY SHOPPER celebrates another year {tomorrow, 3/3 - to be exact}.  Who knew?  

Thank you, Readers, for stopping by ... and contributing.  I love reading your emails and hope you find some wisdom, practical tips and entertainment here.

Going forward, let's attempt another spectacular year of writing.  Now for the presents!

***** *****

Companies offering birthday gifts to you ... free, if you sign up:

Retail:

1. Aveda – Get a free Personal Blends Pure-Fume, or body care product custom blended with the aroma of your choice, worth up to $24.

2. Sign up for The Body Shop's Rewards Card to receive a free birthday gift, plus 10% off on all purchases and other promotions.

3. Old Navy – Subscribe to Old Navy's emails and get a $10 gift card on your birthday.

4. Sephora – Join their birthday club to get free beauty products.

5. Victoria Secret – Receive a free $10 gift card in your birthday month, plus free products throughout the year, for carrying an Angel card.

Food

6. Baskin-Robbins – Get a free scoop of ice cream on your birthday.

7. Ben & Jerry's –  Eat free ice cream on your birthday.  In April, there is always a free cone day: It's April 3, 2012 this year!

8. Benihana – Receive a free $30.00 gift certificate on your birthday.

9. Captain D's –  Spoil yourself with a free fish or shrimp birthday dinner.

10. Cold Stone Creamery – Get a free birthday creation for joining the Cold Stone Club.

11. Denny's – Receive a free grand slam on your birthday.

12. Dunkin Donuts – Get a free medium beverage.

13. Godiva – Sign up for Godiva Rewards Club and receive a free chocolate truffle/candy each month, including the month of your birthday.

14. Gold Star Chili – Receive a free 3-way chili.

15. Hard Rock Cafe – Celebrate your birthday with a free sundae, along with a shout out from the staff.  No need to sign up for this one!

16. Hooters – Get a free menu item on your birthday by joining the Hooters eClub.

17. iHop – Offers a free birthday meal for joining the Pancake Revolution. 

18. Johnny Rockets – Join their e-club to receive a free birthday burger.

19. Ponderosa – Sign up to get a free steak dinner.

20. Starbucks – Get a birthday beverage of your choice.  Starbucks provides employee benefits that are not typical in the food industry, which is another incentive for me to buy their coffee, occasionally.

If you apply yourself, you can drive around on your birthday redeeming all your free gifts.  The perfect comedy sketch for Ellen Degeneres, no? 

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Spicy Ground Beef and Eggplant Stirfry

Luckily my local supermarket always has delicious lean, ground beef for sale, so I have it for dinner at least once every other week. Sometimes as burgers, chili, or spaghetti with meat sauce. But at other times I like to try something new -- mix up the meat and vegetables to eat a variety of colors in a diet.  A few days ago, I made ground beef and eggplant stirfry, but you could easily substitute chunks of beef or chicken and whatever vegetables are in season. This is a good way of eating vegetables you don't love that are nonetheless good for you. [For me it could be asparagus or okra. I don't hate asparagus or okra, yet never crave them either.] My recent dinner, featuring ground beef and eggplant is a quick one-pan meal that turned out tasty:

Spicy Ground Beef and Eggplant Stirfry

Ingredients:

2 stalks celery, diced

1 small onion, diced

3 cloves garlic, cut up

1 jalapèno pepper, sliced

1 1/2 pounds lean ground beef, broken up

1 eggplant, diced

1 teaspoon salt

1 teaspoon basil, or a bunch of fresh basil

Season to taste, I use rosemary, parsley, dried garlic and basil, as well as, fresh.

Directions:

1) Dice the carrots, celery, onion, garlic, jalapèno pepper and grill with the broken up ground beef in a skillet uncovered until the beef starts to brown. Uncovering it at first lets the liquid evaporate so that you don't end up with a stew.

2) Salt and spice to taste. Add diced eggplant.

3) Cover with a lid and simmer until the eggplant is tender. (It's fine to cover it now so the eggplant can steam.)

Serve on brown rice; a grain of your choice; on top of grainy bread; or rolled inside a tortilla with cheese. The stirfry dish is very versatile. Enjoy!
 

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