I spied this number in my favorite local Italian Butcher Shop (Carfagna's cross the street). I've seen this generic "Cincinnati Recipe" Chili in cans, but never a pre-mix you can make yourself. The recipe called for average ground beef, I decided on 98% Lean ground beef. It made all the difference. Using more beef than the usual parlor, the consistency was that of Gold Star (not soupy) but the taste was actually the most flavorful I've had yet (close to the scale of Pleasant Ridge). The second re-heat I added Sriracha to the mixture and the balance was set perfectly. At the grocery I usually grab Ball Park Franks/Nickle's Buns/Store Grated Cheese. Oyster Crackers. This time I made a 3-Way over spaghetti. Something I haven't tried yet. Excellent. We were in Cincy Chili heaven for three days.
So unless you can recommend anything else and/or Empress apologizes for my dismay -- I'm capping the competition once I hit Price Hill and Blue Ash. Is there an Empress downtown (or some storied parlor that isn't exactly considered a parlor -- i.e. a saloon that serves chili)? I need your info. The quest is everlasting.
No comments:
Post a Comment