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.
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