Washington Post Visits Cincinnati's Ubiquitous Chili Parlors

This helps me understand a little. I can't think of this as chili, but it does sound very

similar to the meat sauce for my pastitso, so I guess over pasta it would be pretty good. Interesting places.

 
I 'grew up' in a Greek diner in Mississippi eating it

of course I didn't know it as Cincinnati chili - just Mr. Angelo's chili. I never knew how to make it or what was in it or why he offered it over the spaghetti - it just was. And I never really saw it anywhere else.

Then I married my husband who is from Ohio and he talked about his sister's Skyline chili recipe and we made it and it was like - WOW - there is Mr. Angelo's chili. Afte that I researched it and found out the history of it and it all makes sense.

I love it over spaghetti and definitely prefer it for us on hotdogs, taco salads or frito pie.

 
You're SUCH a TEASE!!

Thanks for the article, but D**M!!

I read this right before lunch. It made me hungry and longing for a good ol' five-way. Hard to get it out of my head even tonight.

My very, very FIRST meal in Cincinnati (on the way to my college interview at UC) was at the Skyline Chili on Vine downtown. My first reaction was that it tasted like fruitcake - noting the cinammon, nutmeg, and allspice.

For a long time I was a five-way "virgin," but that changed one late night when the "boys" ordered for me while I was in the ladies room. As they say, "once you've had a taste, you never go back!" By senior year six years later (hey guys - I was in a SIX YEAR PROGRAM and graduated ON TIME) we had nightly runs to the Skyline on Clifton, the closest one near campus.

Weekend nights were the best fun with lines stretching out the door. The "bouncer" looked just like Glenn Campbell. In the line would be complete wedding parties, frat groups, etc. Inside would be the same waitresses that had been there forever with their beehive hairdo's. Skyline was classic and the quintissential college memory.

Going back almost 25 years later it was more subdued (though I haven't been there late night.) They have added vegetarian options. But the effect is still the same. I still miss it. My friends from Chicago have never appreciated Skyline. It must be an acquired taste. But, a taste that I love.

I've always imagined little old ladies in the back grating cheese and chopping onions. And, one of the finer points of ordering at Skyline is the UNIQUE flip of the wrist as they ladle the chili on a dish. It's special.

So Richard, do you have a copycat recipe to share??? And, thanks for the memories.

 
Magnolia! You have but to ask: REC: Cincinnati Chili

Yes, those memories are seared into anyone's memory who lived or went to school here. I've followed your same path up Clifton Avenue from UC to get to the Skyline on Ludow many a time. One of my fondest memories of Cincinnati when I lived in New York were the steamed up brightly lit windows of the Clifton Skyline on a frosty winter night. Then opening the door and that wonderful whoosh of the warm steamy air filled with the scent of all those wonderful spices. And in those days, the trip was not complete without making a sharp right out of the door to walk two blocks down to Graeter's for mocha-chip ice cream and a cream horn. Ah youth.

It's amazing how many Chicagoans go to school at UC. There were so many in the conservatory and I had 2 Chicagoans in my house on Stratford Ave.

My version is a little more intense than Skyline. You can tone it down a bit if you prefer.

Cincinnati Chili
• 4 pounds ground chuck
• 4 onions, finely chopped
• 8 garlic cloves (mash with side of large knife)
• 1/2 cup chili powder
• 2 tablespoons paprika
• 1 tablespoon each of salt, pepper, and cumin
• 1 teaspoon each of allspice, cinnamon, coriander, cayenne, and oregano
• 5 whole small dried cayenne peppers
• 1/4 teaspoon each of cloves, nutmeg, and mace
• 3 bay leaves
• ¼ cup Hershey’s cocoa
• 1 large can tomato paste, or two small cans
• 2 tablespoons each of cider vinegar, Worcestershire, and molasses
• 1 quart water

To serve: cooked spaghetti, shredded cheddar cheese, oyster crackers. Optional chopped onions, drained kidney beans.

Add to large stock pot all ingredients. Beat with large whisk while bringing to a simmer to break up the ground beef and combine. Turn heat to low to keep the pot at barely simmering. Simmer for 4 hours, stirring occasionally. (Note: do not sauté beef and onions to brown as some non-Cincinnati recipes indicate.)

Serve over well done spaghetti (well-drained) topped with shredded cheddar cheese (3-Way). Add onions and/or kidney beans if desired (4- or 5- Way). Serve with small bowls of oyster crackers and a bottle of tobasco.

Coney: spread yellow mustard in the bottom of a steamed hot dog bun, add grilled hot dog, top with chili, onions, and shredded cheddar cheese.

Note: In the old days I took the onions straight, but these days, I soak them in ice water, rinse, then drain. They're much milder and don't stink up the place after they sit.

 
SWEET!! Thanks SO much . . .

Even though you live in Cincinnati, I am sure you know the feeling when someone puts the "seed of thought" about Skyline!! Just have to satisfy the urge shortly.

I'll have to make this VERY soon, but do you think the recipe can be successfully cut in half?

Thanks again . . . I knew you would be able to come through.

 
Sure...

you can tweak it, it's very durable. Cut it in half, etc. But you know, it freezes in small batches extremely well : )

I actually switched chili allegiance to Pleasant Ridge Chili (or, the PRC, as we affectionately call it). I think Skyline dumbed their recipe down. The PRC's chili has much more flavor. If you make it back, try to stop in. It's on Montgomery in, of all places, Pleasant Ridge. Total dive. You can also get a 4 way made with french fries instead of spaghetti. Total decadence and they have the best fries in the city.

 
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