Well, that all depends on the peppers. Through an ordering mistake at a Mexican restaurant last year, I came to learn first hand that the heat of a pepper will vary dramatically from one to the next, even from the same hand-picked batch from the same species. I tweaked and perfected the recipe for about 8 years, and finally settled it down a few years ago. Although slight changes get made from time to time to spice things up (har har). I made two batches of identical recipes in December and January this year, and the second batch ended up outrageously hot, whereas the December batch was a bit sweeter and only hot-chili hot.
I get lots of feedback that the chili is very spicy. I love spicy food, but I don't care for the sensation that my mouth is going to spontaneously combust. Also, as I age, I'm finding that the spicy food levies a far greater effect on the disposal side than on the supply side. Now that I've perfected the recipe, I find myself tinkering with the pre-consumption procedures to tame these secondary effects
This is very true about the peppers, I've created a blend of spices I use to make mine, not in lieau of peppers but instead to compensate for variances in peppers.
LMAO about the disposal side, chili can have that effect can't it!
This is very true about the peppers, I've created a blend of spices I use to make mine, not in lieau of peppers but instead to compensate for variances in peppers.
LMAO about the disposal side, chili can have that effect can't it!
You guys just need to have a bowl of ice cream after your chili. It makes the disposal much more bearable because, however bad things get, you know the ice cream is on its way.
I know what chili itself is I just didn't know if Cincinnati chili had some extra ingredients. Looking at that link though it doesn't appear different its just that they put it on top of spaghetti!?! Is that common up there?
I usually serve mine with rice, I give the person the option of putting it on top of rice but thats me I've never seen that at a restaurant. I actually came up with the idea bc I had just a little left over chili not enough for a meal and a bag of instant rice and that was all the food in my apt at the time so it became dinner.
This is very true about the peppers, I've created a blend of spices I use to make mine, not in lieau of peppers but instead to compensate for variances in peppers.
LMAO about the disposal side, chili can have that effect can't it!
You guys just need to have a bowl of ice cream after your chili. It makes the disposal much more bearable because, however bad things get, you know the ice cream is on its way.
I just spit Sprite Zero thanks, that burned like hell coming through the nose! LMAO
it is common. a 3 way is chilli spaghetti and cheese. ad either onions or beans for a 4 way and a five way is spaghetti, beans, chilli, onions, and cheese.
the cheese conies are awesome too. they need to be with mustard and onions though... just not the same without them.
yes and no. its not soupy. but its not exactly a solid either. it has spice and im sure MSG but it tases nothing like manwich. it has a different texture also. a bit more hearty.
Ok thats good. I love chili normally mine is quite different than typical chili but I always kind of figured basic chili sauce was chili sauce. Never expected it over spaghetti though, kind of piques my interest.
the "chilli" is more or less a thick meat sauce. im not sure how to describe it.
I do believe that there is cinnamon and chocolate, but just a hint to make you say " what is that" And the sixth way may be a chicago version of the cincinati chilli...went to skyline once and only got five way , with oyster crackers too.
it is common. a 3 way is chilli spaghetti and cheese. ad either onions or beans for a 4 way and a five way is spaghetti, beans, chilli, onions, and cheese.
the cheese conies are awesome too. they need to be with mustard and onions though... just not the same without them.
Don't forget reverse with the cheese on the bottom so it melts !
Comments
I get lots of feedback that the chili is very spicy. I love spicy food, but I don't care for the sensation that my mouth is going to spontaneously combust. Also, as I age, I'm finding that the spicy food levies a far greater effect on the disposal side than on the supply side. Now that I've perfected the recipe, I find myself tinkering with the pre-consumption procedures to tame these secondary effects
LMAO about the disposal side, chili can have that effect can't it!
http://www.skylinechili.com/signature.php
the "chilli" is more or less a thick meat sauce. im not sure how to describe it.
I usually serve mine with rice, I give the person the option of putting it on top of rice but thats me I've never seen that at a restaurant. I actually came up with the idea bc I had just a little left over chili not enough for a meal and a bag of instant rice and that was all the food in my apt at the time so it became dinner.
the cheese conies are awesome too. they need to be with mustard and onions though... just not the same without them.
...if youare from cincinnati.