Cincinnati Chili, Unlike any Other

Many long years ago I lived in Cincinnati, and was introduced to Cincinnati Chili. For any who have never had the pleasure, Cincinnati Chili is a thin consistency and with unusual flavors. And that's just the start. All over Cincy they serve what they call "Chili Spaghetti", and that is a take-off on the Cincinnati Chili "Two-Ways." Maybe this is getting confusing. Let me explain.

Cincinnati Chili Two-Ways, or Chili Spaghetti

Cincinnati Chili has a thin consistency, with little tomato in the sauce. The flavors are distinct, including such possible spices as cinnamon, allspice and chocolate, among others. The chili may be served alone ("One-Way"), over spaghetti noodles ("Two-Way"), with shredded cheddar over top ("Three-Way"), with the addition of either kidney beans or chopped onion ("Four-Way"), or may be served with all of these things, making it Five-Way Chili.

This chili is not one that everyone will like, but if you are up for the unusual, you might want to try out this Cincinnati special. Interestingly, I lived in Cincinnati for 2 years prior to getting married for the first time and moving straight to Guatemala. In Guatemala, it is very common to have these kinds of flavors together in a savory dish. Mole, whether sweet or savory, contains cinnamon and chocolate among other things. Recado over tamales also contains these flavors. I was being introduced to many more dishes that mixed together spices and flavors that previously had been reserved only for sweets. I was very young when I moved to Guatemala, but I went with an open mind and learned a lot about cooking and combinations that seemed unlikely but were wonderful when tasted.

Cincinnati Chili Five-Ways

Some years ago my current husband and I went back to Cincinnati for a family reunion. He had never been introduced to Cincinnati Chili before, but one of my brothers-in-law had actually worked at Skyline Chili, where Cincinnati Chili is served. He had to have my husband try it, and I was curious to taste it again after so many years. In the meantime, I have seen recipes for this chili, but my recipe combines the flavors as they seem right in my own mind. This may not be "authentic". In fact Skyline has the chili brought in already  made, so no one knows the secret of their ingredients. Still, I think my version tastes great, so I hope there are those out there who might be willing to try it out.

Cincinnati Chili

Makes about 8 - 10 servings

Cincinnati Chili Five Ways

2 tablespoons oil (I used olive oil)
1 large onion, chopped finely
2 cloves garlic, minced finely
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon ground allspice
1½ teaspoons ground cinnamon
¼ teaspoon ground cloves
1 quart water or beef stock
2 pounds ground beef
1 (15-ounce) can + 1 (6-ounce) can tomato sauce
1 bay leaf
½ ounce (½ square) unsweetened chocolate, grated
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
½ teaspoon freshly ground black pepper
1 - 3 teaspoons salt (depending on the saltiness of the stock, if using

In a large soup pot, heat the oil until shimmering. Add the onion and garlic and saute over medium heat, until the onion is quite tender and translucent. Add in the chili powder, cumin, allspice, cinnamon and cloves and toss to combine until fragrant, about 1 minute. Add in the water or stock and then the ground beef. Break up the beef into the liquid until in very small pieces. Add in the tomato sauce and bay leaf, cover the pot and simmer over low heat for 2 - 3 hours.

Add in the grated chocolate, red wine vinegar, Worcestershire and pepper. Stir to combine. Check for salt and add more if needed.

The chili may be made a day ahead and refrigerated. This allows the easy removal of any fat that has risen to the surface. If the chili has been refrigerated at this point, reheat and continue the recipe from here.
 
NOTES: As noted above, this chili may be served in a bowl all by itself. It is traditional to serve this with oyster crackers and a bottle of hot sauce on the side. The chili is not made to be hot-spicy, but left to the discretion of the one eating. "Chili-Spaghetti" is found everywhere in Cincinnati, and this is also considered Chili Two-Ways. The addition of a mound of grated cheddar makes this Three-Way Chili. Either the addition of kidney beans or chopped onions make the chili "Four-Way. Using all five together makes Five-Way Chili.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

My Mother-in-Law's Famous Baked Beans

When I joined my husband's family almost 25 years ago, one of the things I learned early on is that there is no substitute for his Mom's baked beans. I was assured it was somehow impossible to replicate them, and the family had tried. Not one to back down from such a challenge, I wondered about this, but when his parents came to visit one time, I asked Mom R to make them, so I could see how it was done.

Mom Rawstern's Famous Baked Beans

She said we needed a ham bone, with some meat left on it, preferably about a pound. Check. Had one of those in the freezer, since I like to make bean soup with ham. She said we needed ketchup, some brown sugar and molasses. Check, check and check. Doing good so far. We needed white beans, preferably Great Northern. These I did not have in the pantry, alas. We took a trip to the grocery store and rectified that lapse. She sorted through the beans, checking for bits of dirt and such, washed them and left them to soak overnight.


Next morning she got down to business and set the beans in water in a large pot. Adding in the ham bone, she turned on the beans to boil, lowered the heat and covered the pot and allowed the beans to simmer away for a couple of hours on top of the stove. The next thing she did was remove the bone, cutting off the meat and adding that back in, and next went in the other three ingredients. We had a 32 ounce bottle of ketchup, and most of that was used, or something like over 2 cups worth. About a half cup of dark brown sugar went in next, and a couple of tablespoons of molasses. She stirred the mixture, covered the pot and placed into a low oven, about 260 to 280 degrees, or whatever maintains a simmer. Now, she said, 4 or 5 hours of baking and they are ready for supper.  

Mom Rawstern's Famous Baked Beans

Mom Rawstern's Famous Baked Beans

Five ingredients and long slow cooking make these baked beans a hit at any time. If the thought of ketchup puts you off, think about the fact that ketchup has all the flavor ingredients already included; spices, vinegar, sugar. You need a long day at home to babysit these, but the recipes is large and they freeze very well, so it's easy to have them at any time.

Makes one large pot of beans

1 pound great northern beans, picked over and soaked overnight
1 leftover ham bone with at least 1 pound of meat left on
2 cups ketchup
½ cup dark brown sugar
2 Tablespoons molasses

When ready to begin the recipe, place the beans with their soaking water into a 8 quart, oven-safe soup pot. Make sure the water covers the beans by about 2 inches. Set the ham bone into the beans and water; the water will not cover all the ham bone; this is fine. Bring to a boil, then lower heat to maintain a simmer. Cover and cook for 2 hours.

Preheat oven to about 275 degrees, or whatever temperature will maintain a low simmer. Add in the ketchup, brown sugar and molasses and stir. Bring back to a boil and cover the pot. Set pot into the oven and allow to slowly simmer for 4 to 5 hours more. If the beans still look soupy, remember that once they cool they will thicken significantly. If making these for a party, it is best to make them at least a day in advance, giving them time to thicken to proper consistency.

NOTES: With any beans, it is best to soak them overnight in water to cover by about 3 inches. If you forget, put the picked over and washed beans into a large pot with water to cover by 2 to 3 inches and bring to a boil. Turn off the heat and allow to stand for 1 hour, then proceed with the recipe.

So what was the difficulty?

Looking at this recipe, it was way too easy. Why would it be so difficult to mimic? All these years later, I was asked to take her one cookbook and make all of her recipes into a cookbook for the family. I love my husband's family a lot, and I put heart and soul into that compilation of recipes, including a lot of family photos. Mom R did not use her one cookbook for the recipes, but just as a place to write in her own, anywhere there was a bit of space. Sometimes, in 3 or 4 different places. And sometimes, all of them were slightly different. Aha! This might be the problem. Mom R changed her recipes over time, it appears, and the recipe was written one way for this person in the family, another for that person. In some recipes she has onion added. In some were onion flakes. Some had more or less of an ingredient. I guess it would be harder to truly know the recipe that way.

Looking at this recipe, I have stuck with the it as she gave it to me, with one difference. I know that any bone in a soup or stew gives immense flavor. I leave the bone in for the entire cooking time. At the point the beans are done, the meat literally dissolves off the bone, and the bone is easily removed, bare. My husband has always been extremely pleased with the outcome of my version of his Mom's best recipe, and that is what counts.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

A Nice, Homey Meal in Between Parties

Last night I was in the mood for something that was homier; a comfort food, rather than holiday food. I am not over fond of meatloaf, but there isn't much that's more homey than that. I have made many meatloaf recipes over the years, including my mother-in-law's recipe, which is good. I guess last night I was just inspired, and this one turned out so delicious. Even while it was baking it was wafting heavenly smells about. I couldn't wait to try it out.

I had been looking through recipes, but nothing really called me. I got some ideas, and then just went with it. This is what I came up with:

Meatloaf Inspired

Meatloaf Inspired

2 pounds lean hamburger meat

1 tablespoon olive oil

1 onion, chopped fine

4 cloves garlic, minced

3/4 cup walnuts, finely grated

4 tablespoons psyllium husks (or use bread crumbs)

2 small cans mushrooms, drained, chopped

1 cup freshly grated Parmesan or Pecorino cheese

1/2 cup barbecue sauce

2 teaspoons salt

1/2 teaspoon freshly ground pepper

1/2 cup barbecue sauce, for top of meatloaf

Saute the onion in the olive oil until nicely browned, then add in the garlic to saute for another minute. Place the ground meat into a large bowl, and add in all the ingredients except the last 1/2 cup of barbecue sauce. Mix well with hands until combined. Place mixture into a large loaf pan, or two smaller pans. Spread the remaining barbecue sauce over top. Bake at 350 degrees for 1 1/2 hours for the larger pan, or 1 hour for the smaller pans, until done. 

Fillers

Meat Loaf, or anything made with ground meat, can benefit by adding different ingredients.  Some can be fillers that extend the amounts, some are just for flavor, and some things act as binders. Fillers, such as I used in this recipe, are things like the mushrooms and walnuts. Have you ever added mashed potatoes to hamburger meat? I learned this trick over 30 years ago. Cook and mash some potatoes, then add some to the ground meat. The mashed potatoes can be added up to not quite half the volume of the meat, at your discretion. This addition will loosen the texture of the meat, so eggs are nearly a must, but the flavor is excellent, and will have the family guessing at what made this meatloaf taste so good. This will certainly stretch the amount of meatloaf or hamburger patties you get from a pound of the meat.

Other Interesting Additions

Some other things you may not have thought of to flavor ground meat are ground nuts or seeds, such as walnuts, pecans, sesame or sunflower seeds. Depending on the overall flavor combination, using sesame seeds with some ground cashews and hoisin sauce would make for a nice oriental flavored meat. Using nuts and cheese together is also a great combo. Try chopping olives or capers finely and using them to add piquancy. Adding extra vegetables, such as grated carrot, finely diced celery or green pepper add nutrition as well as flavor. Applesauce is another really splendid addition to meatloaf, giving a little sweetness to the finished product. Bacon can be fried and chopped and added to the meat, or strips of bacon could be laid over the meat before baking.

Get inspired.  

My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Memories from Childhood and Comfort Food

I come from a large family. I am the oldest of seven children. My Mom and Dad liked to cook, and had to think of ways to stretch a meal to feed so many. Dad didn't have as much time to spend at home cooking, but now and again he would make one of his dishes. Some of his specialties were things like scrambled eggs with canned salmon, omelets, and his version of a Chicken Paprikas. As Dad's parents were both from what today is Serbia, his version of this Chicken Paprikas is far different from my Mom's Slovakian recipe. To avoid confusion, Dad started calling his version "Chicken Stew." I always loved both versions, but Dad's was made more rarely, as he wasn't always around to make it. Perhaps for that reason my excitement was greater when I knew Dad was going to make that for dinner.

Dad was an innovative cook, and liked experimenting and trying new things. He and Mom would collaborate on some recipes, such as their Bean Soup and Stewed Tomatoes. Dad always had a garden and loved to plant things to see what would grow. Some things were less exciting to us kids, such as the year he planted eggplant. We had never had eggplant before and it just didn't fly. I have learned to eat eggplant since then, but I never eat it without thinking of Dad.

In reminiscing about Dad today, I made his version of Chicken Paprikas, or Chicken Stew, and I will share this recipe here:

Dad's Chicken Paprikas, aka Chicken Stew

Dad's Chicken Paprikas, aka Chicken Stew

Serves 6 to 8

1 whole chicken, cut into about 12 pieces
2 tablespoons butter
3 - 4 tablespoons sweet Hungarian paprika
1 large onion, cut in 1-inch chunks
2 cloves garlic, minced
1 green bell pepper, cut into 1-inch chunks
3 - 4 carrots, peeled, sliced
3 - 4 medium potatoes, peeled, cut into 1½-inch chunks
1½ teaspoons salt
Pepper, freshly ground, to taste
4 cups water

Cut the chicken into wings, thighs, legs, and after dividing the breast, cut each breast portion in half, and cut the back in half. Melt the butter in a large pot or Dutch oven, and begin browning the chicken pieces; when browned, remove to a plate and brown the rest. Sprinkle paprika over both sides of all the pieces and return to the pot with the onion, garlic and green peppers. Toss to begin softening for about 5 minutes. Add in the water, salt, pepper and potatoes. This part should take about ½ hour. Bring the pot to a boil, reduce heat to a simmer, put a lid on the pot and allow to stew for about 1½ hours, or until the meat is beginning to fall off the bones. Check for seasoning. Serve in soup bowls.


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

An Easy to Make Comfort Meal

I have been making this dish since long ago, when as a busy mom working 2 jobs, I needed something that gave me time to get ready for my second job, yet provide my children with a nourishing meal. This came about as a fluke, throwing things together in a large skillet, and hasn't really changed since then. I always grow as many herbs as my yards would afford space, so I usually have thyme, basil, rosemary, sometimes parsley and sage. If I have more space, I really go to town with whatever herbs I can find. Since thyme is always in my garden, no matter where I have lived, that is always a part of this dish. It is now an integral flavor. Since most groceries these days carry thyme fresh, I can make this meal even in winter.


All ingredients (except peas)
in the pan and set to cook

I have had to think of what to make on the fly, and do not always have a meat thawed out. Hamburger at least, can be fry/cooked from frozen in just a few minutes. Place the frozen block into the skilet with some oil, and allow the bottom to brown, flip it over and scrape off the browned part, let it continue to brown on that opposite side and flip it over and scrape off the browned parts. And so on, until the meat is cooked, making sure to break it up as it is scraped off the frozen block.  If you are lucky enough to have planned ahead and have the hamburger meat thawed already - well, you're one step ahead of the game. I have been making this dish since the 1980s, and never took a photo of it.  Today I made this meal again, and this time I did get photos.  Above left is a photo of the large skillet with all the ingredients, minus the peas, ready to cook.  The peas go in for the last few minutes to heat through.  Here is the recipe:

One Skillet Hamburger Meal

One Skillet Hamburger Meal

Makes 6 to 8 servings

1 pound lean hamburger meat

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 large carrot, thick grated
2 stalks celery, chopped
1/2 green pepper, chopped
1 cup green beans, cut across into 1/4 inch pieces, optional
1 can corn, drained (I use the cans with 50% less sodium)
1 cup rice
3 tablespoons Worcestershire sauce
1/2 to 3/4 cup ketchup
1 to 2 bay leaves
1 - 1 1/2 teaspoons salt (depending on the can of corn)
Freshly ground pepper, to taste
1 or 2 large sprigs thyme, left whole
1 cup frozen peas


Brown the hamburger in a very large skillet. As it nears being completely browned, add in the onion and toss well; allow to cook, stirring occasionally for about 5 minutes more. Add in the garlic, carrot, celery, green pepper, green beans and corn; toss well. Add in the rice and the Worcestershire, ketchup, bay leaves, salt and pepper and mix until all is combined. Nestle the thyme sprigs into the mixture and add 2 cups water (to almost cover). Bring to a boil, lower heat and cover, maintaining a simmer for about 45 minutes. Add in the frozen peas just as the rice is tender and cover for about 5 minutes until the peas are warmed through. Remove thyme and bay leaves and discard.

Naturally Gluten Free, Too

Since becoming aware of the perils of gluten for so many people, I am also happy to report that this dish, made with fresh vegetables, meat and rice, a can or corn, frozen peas. The only sticklers were looking at the ketchup and Worcestershire bottles. Lea and Perrins Worcestershire has no gluten in its ingredients, and Hunts Ketchup is now made gluten free, also.


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Pumpkin Loaf and Gluten Free

Today I was helping out my sister in law. She needed some cookies and maybe a loaf or bar dessert for a bake-sale, and just didn't have the time to get them made.  She asked if I could help; maybe some cookies?  Maybe a pumpkin loaf?  Her Mom had some fantastic dessert loaf recipes, and I have been giving the recipes a workout.  I've made her Date Loaf, Date Nut Loaf, Zucchini Bread, Banana Bread, and Pumpkin Bread.  I made the Zucchini Bread once with regular flour, and once gluten-free.  Either way it was great.  The fact of the matter is that I am finding using gluten-free flours seem to make these loaves much more moist and delicate in texture.  Not quite to the point of being like a cake, but borderline.

Pumpkin Loaf, made with dates

Pumpkin Loaf

Makes one 4 x 8-inch loaf
Easily doubles to make 2 loaves

1⅓ cups white sugar
2 eggs
⅓ cup butter
1 cup pumpkin
1½ cups flour
¼ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon 
½ teaspoon allspice
¼ teaspoon cloves
⅓ cup water, warm
⅓ cup nuts
⅓ cup raisins or dates

Heat oven to 350 degrees. Grease and flour one 8 x 4-inch loaf pan. Cream the butter and sugar and beat in the eggs and pumpkin. Sift or whisk together the dry ingredients and add in with the water until combined. Stir in the nuts and raisins. Pour into loaf pan and bake for 1 hour.

This recipe is easily doubled. If using canned pumpkin, just use the whole can, then double all the other ingredients.

NOTES: These dessert loaves seem to lend themselves well to using gluten-free flours.
Substitute your favorite gluten-free flour mixture and add 1 teaspoon xanthan-gum if desired. All other ingredients and directions are the same.



I had already made the Pumpkin Loaf once before, last year around this time.  'Tis the season, you know!  I am not overfond of using raisins in recipes, as I don't like the cooked texture of them, so I substituted dates last year.  It was terrific, without a doubt.  So, now when my sister-in-law suggested Pumpkin Loaf, I couldn't even recall if I had tried that recipe yet, or not.  I checked through my photos, and sure enough, I had.  Since I am trying to test recipes using gluten-free flours, post the photos and recipes in my website, and let everyone know what I did differently, I thought this would be the perfect opportunity.

Gluten-Free Pumpkin Loaf, made with raisins

I got out one of the gluten-free flour mixtures in my cupboard, and set to work.  The recipe calls for 1 cup of pumpkin.  Now, I mean, seriously - one cup of pumpkin?  Who has one cup of pumpkin?  One can of pumpkin is nearly 2 cups.  If I am going to open a can to make this loaf, then I may as well make two, right?  That's what I did.  I made two nice loaves, plus I took just a little batter to put in a tiny loaf pan, so I could take photos, and taste it.  The larger two loaves will be for the bake sale.  Again, this Pumpkin Loaf is just divine, made gluten-free. 

There was a huge difference in the color.  I have no clue why this would be.  I used no coloring aside from the pumpkin itself.  The regular loaf was what one would expect. Denser and coarser than a cake, but moist and delicious.  The gluten-free version is just softer, more moist and tender of crumb.  I may just have to switch to GF flours routinely, for these types of loaves!    


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.

Life is Short - Eat Dessert First

Maybe we shouldn't eat dessert first.  Maybe that would just eliminate the desire for more nutritional vegetables and fruits.  But boy, dessert is good!

I think desserts are my favorite part of any meal, and I am one of those people who do not feel a meal is over until something sweet is eaten.  Desserts have always been a very large part of my life, and while I am a good cook, baking is my real passion.


Simple Shortbread

Last evening, I made a repeat of the Cabbage Rolls, because I guess was craving them when my daughter and I made them and I just didn't get my fill. I made plenty of the Cabbage Rolls to freeze for another day.  I may not have mentioned that in the recipe, but they do freeze well. I had my sister-in-law come over to share, and we feasted.

As it neared the dinner hour, I thought, "I should make something for dessert!"  What popped into my mind was my Simple Shortbread recipe, because as the name implies, it is a really simple recipe!  Simple, however, does not mean "mediocre!" This shortbread is so deliciously yummy, it's hard to stop eating. It takes minutes to prepare, and 40 minutes in a slow oven, for a delicate, crumbly and melt-in-your-mouth treat. This is one place my tip about cold butter came in handy. just use a large-holed grater and shred the cold butter. Pour the sugar over and cream or do whatever the recipe calls for.

Simple Shortbread

2 cups all-purpose flour
1 cup cornstarch
pinch salt
1 cup unsalted butter
1 cup confectioner's sugar

Preheat oven to 325 degrees. Sift flour, cornstarch and salt into a medium sized bowl and set aside. In a large bowl, cream butter and confectioner's sugar with an electric mixer or a wooden spoon until light and fluffy.   With a wooden spoon gradually work in dry ingredients until thoroughly mixed (a pastry cutter works great, here); it will be all crumbly textured.  Gently press dough into an ungreased, shallow 11 x 7" or 9" square pan. Bake about 40 minutes or until golden. Cut into about 12 squares or bars.  Enjoy!


My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors on Facebook and Pinterest.