Updated: May 27
Chili like they make it in the Queen City
6 TBS Downtown Chili Brown
2 cups water
1 lbs. round beef
8 ounces tomato sauce
2 TBS. Worcestershire sauce
1 TBS. apple cider vinegar
3 ounces tomato paste
In a medium sized pot or pan.
1. Add all the ingredients, and stir thoroughly.
2. Over a medium to high flame bring the mixture to a boil.
3. Reduce to simmer
4. Simmer for 40-45 minutes. The mixture should have the consistency of thicker chili.
5. If the mixture is is thin or watery, simmer it 15-20 minutes longer and consider adding a little more tomato paste.
Cincinnati style chili is a Greek invention, and uses many spices common to Greek food.
It is generally served one of three different "ways":
1. A 3 Way is where the chili is served over cooked spaghetti and topped with finely grated cheddar cheese.
2. A 4 Way is when the chili is served over cooked spaghetti, topped finely diced onions or heated kidney beans, and then topped with the cheese.
3. A 5 Way is when both onions and beans are added to the standard 3 Way.
Feel free to play with these and find your own "way" of serving it. I like to put pickled jalapenos or banana peppers on mine when I make it at home.
To make a Cincinnati style cheese Coney. Place a cooked (in Cincinnati they are almost always steamed or boiled) hot dog in a traditional hot dog bun. Dress it with onions and mustard as you desire, then top with hot chili and loads of finely grated cheddar cheese.