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I admit it - I LOVE Cin Chili mix

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Comments

  • theyolksonyou
    theyolksonyou Posts: 18,459
    @DoubleEgger when did you get out?  96 for me
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  • DoubleEgger
    DoubleEgger Posts: 19,200
    edited February 2015
    Same here. Had to make sure I got out before the Olympics
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  • RRP
    RRP Posts: 26,461
    DoubleEgger said:
    RRP said:
    4Runner said:
    Is it for hotdog chili?
    NO! But do you want a GREAT knock off chili for dogs like that served by The Varsity in Atlanta? I'll be glad to share it!
    I lived across the connector from the V for several years at the North Avenue Trade School. I'd love that recipe sir. 
    Here you go!!!

    Varsity Chili Dog Knock Off Sauce


    Posted by: Chuck Lane on 2002/11/13 21:49:17 


    1 pound ground chuck

    1 3/4 cups water

    2 tablespoons chile powder

    2 teaspoons paprika

    1/4 teaspoon cayenne pepper

    1/2 teaspoon cumin

    1/2 teaspoon granulated garlic

    1 teaspoon granulated onion

    2 teaspoons salt

    1 dash tobasco sauce

    Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. This is just about as good as the chili at the Varsity here in Atlanta. They make great chili dogs!

    Regards,

    Chuck Lane


    RRP here…Here you go - trust me this is really good! I make double batches and then scoop into a measuring cup making “pucks” drop them on a cookie sheet OR onto Saran wrap and then freeze. Pull out one at a time - and believe it or not they will last a year or more frozen!

    Re-gasketing the USA one yard at a time 
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    so you too suffered through the building of the shaft...
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  • DoubleEgger
    DoubleEgger Posts: 19,200
    Thanks RRP! 
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  • 4Runner
    4Runner Posts: 2,948
    Is this it?

    Hot Dot Chili
    Posted by: Chuck Lane on 2002/11/13 21:49:17 
    In Reply to: Chili Dogs posted by JimW on 2002/11/13 18:01:00
    JimW,
    Here's the best I've found so far:
    1 pound ground chuck
    1 3/4 cups water
    2 tablespoons chile powder
    2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1/2 teaspoon cumin
    1/2 teaspoon granulated garlic
    1 teaspoon granulated onion
    2 teaspoons salt
    1 dash tobasco sauce
    Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. This is just about as good as the chili at the Varsity here in Atlanta. They make great chili dogs!
    Regards,
    Chuck Lane

    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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  • 500
    500 Posts: 3,188
    RRP said:
    UrbanForestTurnings said:
    Think the next ThrowDown prize might be cincinnati chili
    Clarification please! You mean the PRIZE would be cincinnati chili or the Thrown Down item (recipe)?
    I would be up for a Cincinnati-style Chili Throwdown.  Lived there for 7 years.  I always ordered a 4 way with onions, add some hot sauce on top.  Eat it with a fork and knife, cutting through the layers.  Sop up the remaining chili with oyster crackers.
    I like my butt rubbed and my pork pulled.
    Member since 2009
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  • RRP
    RRP Posts: 26,461
    4Runner said:
    Is this it?

    Hot Dot Chili
    Posted by: Chuck Lane on 2002/11/13 21:49:17 
    In Reply to: Chili Dogs posted by JimW on 2002/11/13 18:01:00
    JimW,
    Here's the best I've found so far:
    1 pound ground chuck
    1 3/4 cups water
    2 tablespoons chile powder
    2 teaspoons paprika
    1/4 teaspoon cayenne pepper
    1/2 teaspoon cumin
    1/2 teaspoon granulated garlic
    1 teaspoon granulated onion
    2 teaspoons salt
    1 dash tobasco sauce
    Put water and all ingredients except meat into saucepan and stir well. Add meat, breaking it up with your fingers as you go. Bring to a boil, reduce heat to a simmer and leave uncovered until nearly all water is gone and the consistency is the way you like it. This is just about as good as the chili at the Varsity here in Atlanta. They make great chili dogs!
    Regards,
    Chuck Lane

    Must be an echo in here...
    Re-gasketing the USA one yard at a time 
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  • fishlessman
    fishlessman Posts: 34,632
    is it a law to use orange cheese with Cincinnati-style Chili, i have an urge to make it with real cheese =) can one just use a regular sharp cheddar
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • SGH
    SGH Posts: 28,989
    The Cin Chili is great no doubt. It's even greater with the addition of beans, just ask @Mickey :D

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • RRP
    RRP Posts: 26,461
    edited February 2015
    SGH said:
    The Cin Chili is great no doubt. It's even greater with the addition of beans, just ask @Mickey :D
    Yupp on the added beans, plus Rotel plus Hot V8!
    Re-gasketing the USA one yard at a time 
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  • Botch
    Botch Posts: 17,393
    edited February 2015
    Okay, all this talk about Skyline got me hungry; I'm cooking up a batch right now (supposed to be rainy/snowy/cold all weekend, so it's a good time).  I have three different recipes, none of them nail it perfectly but I think this one is pretty close:
    1 lb 80% ground beef
    Small onion, minced
    2 cloves garlic, minced
    1 pint water
    1.5 Tblspn chili powder
    1/2 Tblspn salt
    1/2 tsp cinnamon or one stick, fished out at the end
    1/2 tsp black pepper
    1/2 tsp allspice
    1/2 tsp white vinegar
    1/4 tsp cumin
    1/4 tsp worcestershire
    1/8 tsp cayenne

    Brown the beef and onions until red is gone, then add garlic until fragrant.  Drain the excess fat, or not.
    Dump everything else in, simmer 3 hours
     
    3-Way:  spaghetti, cover with chili, mild cheddar cheese on top
    4-Way:  add minced raw onions
    4-Way, Botch's way:  add cooked pinto beans instead of onions
    5-Way, bean AND onions
     
    Skyliner:  boiled cheep weiner in a soft nondescript bun, pour on half-cup of chili, big handful of mild cheddar, 3 drops of Tabasco very carefully spaced.
     
    I'm not a dessert person, but this meal demands a slice of pecan pie afterwards.  I'm drooling terribly right now!   :)
     
     
    EDIT:  Oh yeah, a BotchTip™:  The best tool to break up a package of grocery store ground beef is one of these Oxos:
     


    "Dumplings are just noodles that have already eaten"   - Jon Kung

    Ogden, UT, USA


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  • mgillia
    mgillia Posts: 89
    Botch, how did it turn out? 

    Shiny side up, rubber side down!  PCB, FL

     

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