I’ve lived in Cincinnati for over 50 years but their chili is just godawful. Chili is not supposed to sit on top of spaghetti; chili goes in a bowl. Chili’s not supposed to have chocolate. Chili’s not supposed to have cinnamon. Yuck.
A false dichotomy. I don’t think it is the best or the worst and only had it once 30 years ago. I don’t remember it being on spaghetti, but if it comes that way now, that would count against it. I don’t make chili, but my wife makes several good ones including one with ground turkey and one vegetarian (better than you think).
It’s ok as long as one doesn’t expect it to be the same thing regular chili is. It’s like that Matthew Broderick Godzilla movie, which is fine as long as you ignore the Godzilla name.
We’ve got some Skyline restaurants here, and I get some three-way once a year or so. It’s messy but decent, especially with hot sauce added. The coneys are good, too, even though they don’t resemble Nathan’s frankfurters at all. Just ignore the name and enjoy them for what they are.
@craigthom I don’t know, man. I watched the Matthew Broderick Godzilla within the last few months. “Fine” may be a bit of a stretch.
I think “Terminator:Salvation” might be a better comparison. It was decent as a crummy, high-budget action film if you could pretend it wasn’t supposed to be part of the Terminator franchise.
I don’t have an opinion on the chili, having never had it.
@RiotDemon ooh, it’s about to be the season for Wendy’s chili over a baked potato. That’s quite possibly the best thing you can get from Wendy’s. I don’t go there often anymore because the one nearest my house is pretty subpar, but I’ll seek one out once the temps drop.
A few years back I saw a can of skyline chili at the store, bought it, and ate it with sadness that it was not what I expected from chili.
A lady I work with is from Cincinnati originally, and I have heard her tell of their chili nights involving spaghetti. This suddenly made sense. That chili I had would have been better as spaghetti sauce. Not better than spaghetti sauce, but better than it was alone in a bowl with some crackers. But I wouldn’t go so far as to call it chili. Just, maybe, Midwestern meat sauce.
@djslack if you must look for a comparison something like goulash I think. From people’s description. Which In my family is similar to a big pot of chili… With some beans added to fill it out and some dried pasta to cook in all the licquid
But it’s def not meat sauce nor does it belong just on spaghetti
@unksol “meat sauce” was shorthand for “a sauce made out of meat”. My apologies for offending any Italians and their tomato-based concoctions of deliciousness, all of which are better than skyline chili.
The poll has insufficient options. Cinci chili is fabulous, but I also love a beautiful beanless pork or lamb shoulder chili with masa dumplings and I will happily be criticized up and down all day about how chili shouldn’t have dumplings and IDGAF.
I am not really a fan of Cincinnati chili, but for those of you for dismissing the notion of the Ohio city being a chili destination, it is legitimately unique and it really has its contingency of devotees.
It’s almost a different dish entirely from other chili. People pick up on the fact that its served over spaghetti noodles, but IMO, that’s not really the big difference. Two of its ingredients are cinnamon and chocolate. It really does make for a different taste. Like I said, not my preference, but there are people that really love it.
that’s that thing with spaghetti or something isn’t it? eh, never had the particular inclination to make or eat it, but i’m not bothered by its existence. i like ground beef chili, and i like spaghetti, so, it would be fine. but i’d rather have them as their own dishes.
From the descriptions above, it sounds godawful. I have my own style; plenty of chunky peppers (bell, poblano, jalapeño), celery, diced tomatoes along with the tomato sauce. The spice pack has chili powder and paprika, onion, garlic, basil, oregano, cumin, red pepper flake and some masa to thicken. Dash of brown sugar, and a pinch of cinnamon; if you can tell there is cinnamon in it, you used too much and need to start over. It’s used to reduce acidity a little. Salt to taste, of course. Three beans: black, pinto, red kidney. It’s vegan like that, but I usually add some ground beef. Angus or buffalo preferred, something not more than 10% fat as I don’t like it greasy.
I just finished off the big kettle of soup, so looking for a week-meal for next week. Chili sounds delightful!
It’s not great, it’s not terrible, but mostly it’s just not chili.
It’s culture shock to a Texan, kind of like when I went to a Mexican restaurant in PA and they took my order and asked, “and what kind of dressing would you like on your salad?”.