Making Cincinnati style chili tonight - HELP!

Just cook chili however you want, and pretend it's a Cincinnati style chili (whatever the hell that is).

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my wife has been a big Joe Burrow fan.

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Start with Alpo and chili powder and you will be on target

Joe doesn't eat that shite. Make some real food.

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does your wife know that Joe has publicly stated his dislike for skyline chili?

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Shite!! Wish I had known that this afternoon.

I do like the idea of the jalapeños though. Thanks.

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Four Way is my favorite with spaghetti, chedder cheese, onion and the chili. Forget using the kidney beans.

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Yep, no beans.

BTW, she won't even do a 3-way, so my impression of a 4-way is probably a fantasy.

Let me know how yours turns out. I’m making some for myself for the “Big Game” Sunday

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Four Way is my favorite with spaghetti, chedder cheese, onion and the chili. Forget using the kidney beans.

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I’m pretty sure the reason you cook it in water is so you can get a fine grain to the ground beef. Mostly the water cooks off but you still want the sauce to be pretty runny. I remember the first time I had it I thought, wow, this is really watery. But by the time I was done my plate was dry. And when you’re eating a coney that liquid soaks into the bun and makes it soft and moist and delicious.

I get a 5-way when I go to Skyline but that’s just because that’s how I first learned it. When I make it at home I just make a 4-way and don’t bother with the beans. If you want to omit the onions then that’s your business, 3-way weirdo. :)

You want to smother it with finely shredded cheddar cheese. Pile it high. You’re not going to eat it like a normal plate of spaghetti. You’re not twirling the noodles around your fork. The cheese melts on top and kind of holds it all together. You use your fork to cut off bites like it was a pie or a cake or baked mac & cheese. The first thing I do is slide some oyster crackers down around the edges of the dish so they can soak up some of that liquid. I like having some of the softened crackers while I’m eating but I also crunch on plenty of dry oyster crackers while I dine. One with every bite? Probably not that often but fairly close to it. Oh, and go ahead and pour on the hot sauce.

If you had started this thread sooner then I could’ve directed you to order canned Skyline chili, which is exactly what they use in their stores, or a seasoning mix from Gold Star which you use pretty much like a seasoning mix for tacos sold by Ortega or Old El Paso (except you have to add tomato paste).

Here’s a good recipe if you’re making it from scratch:

https://www.epicurious.com/recipes/food/views/cincinnati-chili-363731

The ground beef should be fine. The sauce should be a little more runny than you think it should be. It’s not chili. It’s Cincinnati chili. It’s more of a sauce. You want lots of cheese, whether on pasta or on a coney. If you just want to buy a bunch of finely shredded sharp cheddar cheese packets from Sargento at the grocery store, that would work okay. Don’t skimp on oyster crackers or hot sauce.

Adding to what I posted in the Tabasco thread, I use copious amounts of Habanero Tabasco on my Skyline.

Also, if you’re making coneys then you should definitely put yellow mustard and onions on your dog before the chili sauce and a big pile of shredded cheddar cheese. It’s harder to mimic the coneys at home because it’s hard to find the tiny dogs and buns that they serve at Skyline and Gold Star. I don’t know what it is but there’s a little something that’s lost when it’s a normal sized dog and bun. It’s still fine but it’s not quite the same.

Good luck and go Joe (and Sam and Isaiah and Eli and Vonn).