Re: [CH] Chili with Flexible Cincinatti
GarryMass@aol.com
Thu, 23 Sep 1999 10:21:12 EDT
In a message dated 9/99 9:57:48 AM Eastern Daylight Time,
xrated@cityscape.net writes:
<< they put the chilli ON the spaghetti for Cincinnati style >>
Dear Apostles of Fire,
Assuming that the chili is at least four alarm, I've seen (eaten and enjoyed)
Chili over garlic mashed potatoes,
Chili over conch shell pasta,
Chili over Cajun Dirty Rice,
Chili over crumbled cornbread,
(and most recently, at the BigHouse Brewing Co. in Albany NY)
Chili over melted Jalapeno cheese over tri-colored nachos (Jalapeno rings on
the side)
Howsomever, as in my own Gareth's Beantown Texas Red (sorry Linda)
and because there are only 4 grams of fat difference (18 - 14) between a
serving of regular ground beef and extra, extra lean ground beef, nothing
beats small cubes of sirloin or bottom round (5 grams of fat in 3 ounces)
heavily browned and then simmered in dark beer as the base for any chili,
beans or not.
Gareth the ChiliKnight