Ingredients
PART ONE
1 lb chuck,twice ground finely
2 onions, minced
2 cloves garlic, minced
1 cup tomato sauce
2 tbsp catsup
1 cup water
1 tbsp red wine vinegar
1 tbsp chili powder
1 tbsp paprika
1 tsp pepper
1 tsp honey
1/2 oz unsweetened chocolate,grated
1/2 tsp ea: ground cumin, tumeric
1/2 tsp ea: marjoram, allspice
1/2 tsp cinnamon
1/4 tsp ea: nutmeg, ground cloves
1/4 tsp ea: mace, ground coriander
1/4 tsp ground cardamom
1/2 bay leaf, crumbled
1 tsp salt
Directions
***Excerpt from "Square Meals": "No one who loves to eat can visit
Cincinnati without falling in love with the most eccentric and
delicious noodle dish of all--5-Way Chili. Invented by Greek
immigrants in the 1920s, it is unique to southern Ohio, and served
only in chili parlors, most of which are fluorescent-lighted
luncheonettes that haven't changed much since 1950. Nobody in
Cincinnati gives out their recipe. It is a dish of startling
complexity, so dizzingly spicy..." THIS IS A 2 PART RECIPE. Salt a
large cast iron skillet. Turn heat to med and add meat, onions, and
garlic. Cook until meat is browned. Add tomato sauce, catsup, water,
and vinegar. As mixture begins to boil, add everything else. Adjust
spices to taste, adding more salt if it needs perking up, turmeric
and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if
you want it sweeter, cardamom for more bang, unsweetened chocolate
for body. Cover and simmer at very low heat for about 1 hr, stirring
and tasting occasionally, adding tomato juice if it is getting too
dry to ladle up easily.
Servings: 4 servings
Cincinnati 5-Way Chili Pt.1 Recipe brought to you by Recipe Ideas
Categories: Chili
The History of Recipes
Written cooking instructions as an idea can be found back into distant history, at least as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient records were just very simple hieroglyphic recipes for preparing food.
In an interesting twist, the oldest recipe found, according to food historians is a collection of clay tablets in Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his works, he recounts how the roman meals were split into appetizers, entrees and dessert, a very modern way of dining. Aspicius also describes how the ancient Romans used a good variety of herbs and spices, including a few that will be familiar to modern cooks such as bay, fennel and parsley. Moving our culinary historical trip onwards, there are some recipe books published in the fourteenth century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Despite their titles, these two books are nothing to do with the indian food that we all know today, but instead recipes for the types of food on the menues of the rich people of the time. In the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including coriander, parsley, basil and rosemary. The introduction of these new culinary ideas led to a surge in recipe manuscripts, most of which are kept safe in private libraries. The arrival of TV brought us TV cookery programs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, permitting everyone to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Cincinnati 5 Way Chili Pt.1 recipe.
