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 recipes as an idea can be tracked far back into the distant past, certainly as far back as ancient Egypt, and quite possibly further than that. Interesting though that maybe, sadly, these old cookbooks were just primitive pictorial recipes for preparing food.
Interestingly, the oldest recipe found, according to food historians is a collection of stone tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times 25BC a roman called Apicius wrote some documents detailing recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like bay, fennel and asafoetida. Closer to modern times, we find two recipe books which were published in the 14th Century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, these two books are not about the spicy food that is served today, but rather descriptions of the types of food enjoyed by the rich people of that time. Later, in the 15th century, people returning from the crusades brought back many foods and spices from the East, including coriander, parsley, basil and rosemary. These new spices and herbs led to an increase in books on cooking, some of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy houses competed to serve up the most extravagent meals, and as a result the best cooks and their collection of recipes could command a high salary. Even so, it was during the nineteenth century the formal cooking and recipe publications became really popular. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, trying out, and recording recipes to allow everyone to enjoy them. By the time we get to the twentieth century, cook books are in great demand, as a result of increased literacy, people having more spare time and having more money to spend. |
We hope you enjoy this Cincinnati 5 Way Chili Pt.1 recipe.
