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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 12-22-2012, 12:32 PM   #16
boatnut
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I make my own cincy chili from a skyline "copycat" recipe. Just had some last night over spaghetti with shredded cheddar on it. let me know if anyone wants recipe.
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Unread 12-22-2012, 12:48 PM   #17
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Quote:
Originally Posted by weadjust View Post
My wife is from the Cincinnati area. She likes to go to Skyline Chili when we are up there about once a year. Me not so much.
I agree. Moved up here about 14 years ago. Went to skyline not too long after I moved here and have never been back. Do not like Cincinnati style Chili at all.
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Unread 12-22-2012, 12:55 PM   #18
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Quote:
Originally Posted by boatnut View Post
I make my own cincy chili from a skyline "copycat" recipe. Just had some last night over spaghetti with shredded cheddar on it. let me know if anyone wants recipe.
Bring it on Mike. And I want your Walleye Cheek Chili recipie.
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Unread 12-23-2012, 02:20 AM   #19
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Goetta a west side Cincy favorite........



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Originally Posted by z98dog View Post
My wife went to school in Oxford, not too far from Cincinnati. She also swears by Skyline chili. She makes the chili with the spices and cocoa. Not only is it one of our family faves (five way with vermicelli rather than spaghetti ), but it is great for chili-dogs if there is any left over.

The other Cincinnati favorite is Goetta (sorta like an oatmeal scrapple using pork). I plan to make some of that and cold-smoke it some day soon.
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Unread 12-23-2012, 02:23 AM   #20
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We also have the Cheese Cony where as the bun with yellow mustard and weiner then onions and chili then cheese........
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Unread 12-23-2012, 07:47 AM   #21
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That looks awesome. I'm craving some chili now.
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Unread 12-23-2012, 11:22 AM   #22
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Quote:
Originally Posted by WineMaster View Post
Bring it on Mike. And I want your Walleye Cheek Chili recipie.
Ok, here's chili recipe...I don't have a cheek chili recipe but have a cheek chowder? I can post that too.

Cincinnati Style Chili

2 lbs ground beef or venison
1 can (12 ozs) tomato paste
1 tsp grnd cinnamon
2 tsps grnd cumin
1 tsp cayenne pepper
3 Tbsp chili powder
1 tsp grnd allspice
1 Tbsp salt
1 Tbsp vinegar
1 onion , finely chopped
4 cloves garlic, crushed
4 tsp worcestshire sauce
4 bay leaves
1 square unsweetened baking chocolate
7 cups water or chicken broth or combo of same
Optional- 1 can chopped green chilis or 2-4 diced jalopeno’s.

Bring water to a simmer, add beef un-browned. Sweat onions in skillet and add along with all other ingredients. Simmer 4 hours un-covered to reduce and thicken chili.


Paul’s Walleye cheek chowder

CHOWDER:
8 slices bacon, chopped
2 small onions , chopped fine
2 carrot chopped fine or shredded
2 celery ribs chopped fine
4 TBS unsalted butter
1 tsp paprika
16 oz bottle clam juice
2 cups water
1 cup heavy cream
2 russet potatoes (about 1 lb)
1 small can sweet corn or equiv.
1 1/2 lbs walleye cheeks or white fish fillet such as cod etc.
4 TBS minced fresh parsley

In heavy suacepan, cook bacon over moderate heat, stirring until crisp and transfer with slotted spoon to paper towels to drain. Pour off fat and in pan, cook onion, carrot and celery in butter over low heat, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook stirrring 30 seconds. Add clam juice, water and cream and bring to boil stirring occasionally.

while mixture is coming to a boil, peel potato and cut into 1/4" dice. Add potato and corn to mixture and simmer chowder, uncovered for 12 minutes. Stir in cheeks or fish and simmer until just cooked through. Stir in parsley , bacon and salt and pepper to taste and serve.
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