Alyce's Cincinnati Chili

Chili was never a great love of mine. The chilis I tried were all Texas-style chili, and they failed to catch my interest. One day my friend Alyce decided that it was time to destroy my anti-chili prejudice, and cooked her grandmother's Cincinnati Chili for me. I have been an addict ever since, and have been getting other people hooked on it.

Cincinnati chili is not the consistency of the thick, Texas-style chilis. It is more like a good Bolognese, perfect to put over a bed of al dente noodles. It works equally well in chili dogs, making the best Coneys I've ever had.

Cincinnati Chili

4 cups water
2 lbs. ground beef, crumbled
2 medium yellow onions, chopped
2 8-oz. cans tomato sauce
4 cloves garlic, minced
2 tsp. Worcestershire sauce
2 tbsp. distilled white vinegar
1/2 oz. bittersweet chocolate
5 whole allspice
1/2 tsp. Cayenne pepper
1 tsp. ground cumin
4 tbsp. chili powder
1 large bay leaf
5 whole cloves
1 1/2 tsp. salt
1 tsp. cinnamon

Accompaniments for traditional Five-Way

spaghetti noodles, cooked al dente
red kidney beans
finely shredded cheddar cheese
chopped red onion
oyster crackers (optional)
Tabasco (optional)

Accompaniments for Coneys

hot dog buns
mustard
chopped red onion
hot dogs
finely shredded cheddar cheese
Tabasco (optional)

In a large pot, combine the water and ground beef. Bring to a boil, and boil for thirty minutes.

While the meat is boiling, measure out the spices onto a plate. Combine the tomato sauce, vinegar, and Worcestershire sauce in a bowl.

When the meat is done boiling, add the rest of the ingredients and return to a boil. Simmer, uncovered, for 2 hours. Cover and simmer for one additional hour.

To serve traditional Five-Way

In a bowl, start with a bed of spaghetti. Top with a layer of chili, a layer of beans, Tabasco to taste if using, a layer of cheese, a layer of red onion, and a layer of oyster crackers if using. Serve immediately.

To serve as Coneys

Heat hot dog buns. Put mustard and red onion on bun, and add a cooked hot dog. Top with chili, Tabasco if using, cheddar cheese, and more red onion.

Perking up Mayo

Since this is a first post in this brand-new corner of the intarweb, I'll begin with something simple. You know, just to test the waters and get the ball rolling. Probably several other worn-out cliches apply as well. The two recipes are about the simplest you could find, but the resulting sauces are quite delicious.

A number of years ago, I learned that some simple additions can completely change your plain, everyday mayonnaise. I've been quite pleased with the resulting sauces. I highly recommend using black sesame oil instead of the more common toasted sesame oil if you can get it.

Sesame Mayonnaise

4 tablespoons mayonnaise
1 1/2 teaspoons toasted (Oriental) sesame oil, or more to taste

In a small bowl, combine the mayonnaise and sesame oil, stirring until thoroughly incorporated and smooth. An excellent accompaniment for steamed asparagus.

Garlic Lemonnaise

4 tablespoons mayonnaise
the juice of half a lemon
one small clove of garlic, finely minced or crushed

Combine all ingredients in a small bowl. Stir until smooth. Goes well with broccoli or fish.