And the meat is boiled.

It's been 3.5 hours since I ate this and I am still drinking -- I cannot get rid of my thirst.

My mom always said if you can't say something nice ... but I'm finding it difficult to heed her advice. Not only was it a complete waste of 500 calories but I don't like the aftertaste that seems to be lingering in my mouth.


Did I say I will not be buying this ever again?

Chocolate and Cinnamon. Just like Dewars, it isn't for everyone.

I'll mark you down as undecided on the Skyline chili.

It could be our DNA -- seriously -- see my post on Cilantro

:1rotfl: :clap2: :1rotfl: :clap2: :1rotfl: :clap2: :1rotfl:

Let's be fair. Cincinnati is the home obviously of " Cincinnati Chili " , Goetta and Mock Turtle Soup. Not to my taste, but I was not raised with them. In the Philadelphia area I was hard pressed to have someone share with me the great tastes of Scrapple, Snapping Turtle and Philadelphia Pepper pot soup and Shad and Roe. I never figured out the attraction of Rocky Mountain Oysters in Denver or Abalone on the West Coast. Most of us would never take to Menudo which I happen to think is one of the finest dishes ever to be exported from Mexico. My wife is from Wisconsin and scarfs down smoked whitefish like it is going extinct tomorrow along with jellied beef loaf and summer sausage. Creole and Cajun cuisines while genuinely delicious have a few dishes that some of us might not relish. The message is, try it, if you do not like it, do not try it again. There is always something else which can be eaten which you might find to be heaven on a plate.

No, brown the meat first then add the skyline chili. :mmmm:

Thank you for your unselfish sacrifice for the rest of us... who were thinking of trying it.


I'll pass. :D

commercial for skyline chili - Bing video

AND BK. It has Cinnamon but not chocolate and the ground beef is browned not boiled. See here;

Skyline Chili I Recipe - Allrecipes.com

When made from scratch, the meat is never browned. It is covered in water and boiled before any seasoning is added.

I'm not from Cincinnati, but a restaurant back home had a weekday lunch special called "5 way Cincinnati Chili". It was spaghetti, Cincinnati chili, topped with fried hot dogs, cheddar cheese and diced onions. My wife and I would have the owner's wife call us whenever it was on the menu. I found this recipe and it tastes like the chili they served. Like I said, I'm not from Cincinnati, and this might not taste anything like it, but we sure enjoyed it.

5-Way Cincinnati Chili
(makes 8 servings)

1 1/2pounds ground sirloin
2 medium onions, chopped
1 celery ribs, chopped (if desired)
4 large cloves; garlic, minced
2 tablespoons good-quality chili powder
1 tablespoon paprika
1/2 teaspoon crushed dried basil
1/2 teaspoon crushed dried oregano
1/2 teaspoon crushed dried thyme
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice
salt (optional)
freshly ground pepper
(2) 14 1/2--ounce cans diced tomatoes with
their juice
(1) 8-ounce can tomato sauce
1/2 to 1cup water

can be served alone, over nachos, or as follows:


12 ounces dried thin spaghetti
condiments
1 cup chopped onion
1/2 cup low fat shredded cheddar cheese
1 cup drained dark red kidney beans

In a large nonstick pot, brown ground sirloin, onion,
celery, and garlic over medium heat, stirring occasionally,
until beef is browned and vegetables are limp, about 10
minutes. Drain off and discard all fat.
Stir in chili powder, paprika, basil, oregano, thyme,
cinnamon, cayenne pepper, ground cumin, red pepper flakes,
and allspice. Season with salt (if using) and pepper to
taste.
Stir in tomatoes and tomato sauce. Add 1/2 cup water, adding
additional water as needed to reach desired consistency.
Partially cover and simmer for 30 minutes.

When ready to serve,reheat on the stove
for at least 15 minutes while you cook the spaghetti,
following package directions, to al dente. Drain the
spaghetti and keep warm. Place the chopped onion, shredded
cheese, and kidney beans in small serving bowls.
To serve, divide the hot spaghetti between 8 shallow soup
bowls. Ladle hot chili over each serving and pass the
condiments separately to spoon onto each serving.

Wow! Maybe that would make a good bowl of chili, but how much would it cost to buy all of those ingredients? Regular people like me don't have that stuff just laying around in the kitchen.

But ... but ... how do you know? You might be in the "love it" camp like so many others.

Thanks to those who posted the recipe -- I knew I tasted the Allspice in it. That's a funny spice that you either love or hate. I happen to be in the latter group.

To be fair, we ate it as is -- no spaghetti, no added onions, and, despite the fact that it is shown on the box with a pile of cheesel the cheese is not included. It's probable I would have disliked it less if it had been doctored as stated above.