Ospidillo Cafe Cincinnati Chili No 2 Food
CINCINNATI CHILI II
This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.
Provided by P48422
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
- Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
- Add the spices and cook, stirring for about a minute.
- Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
- Discard the bay leaf.
- Ladle over the hot spagetti and pass the toppings seperately.
THE OSPIDILLO CAFE PICA DE GALLO
This is a condiment served on Mexican dishes such as fajitas. The bright blend of flavors is just incredible and, before you know it, you'll be spooning this stuff over non-Mexican dishes such as fried chicken or pork roast. It will keep just fine for 3 or 4 days in the refrigerator. I got this recipe from an old church fundraiser cookbook (Reorganized LDS church in Independence, Missouri) that a beloved aunt sent me several years ago. I have never had better Pica de Gallo anywhere. (pronounced: Peek-uh day guy-O, according to my daughter who speaks some Spanish). I have a Mexican friend who also says it's pretty genuine and the best that he ever had too. This is much less tomato-ey than regular salsa. The time listed includes marinating time in the refrigerator. I hope others will enjoy this excellent Mexican condiment as much as my friends and family do.
Provided by Bone Man
Categories Sauces
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Blend gently and refrigerate for at least 2 hours, allowing the flavors to infuse, before serving with Mexican dishes.
Nutrition Facts : Calories 11, Fat 0.1, Sodium 74.5, Carbohydrate 2.6, Fiber 0.5, Sugar 1.2, Protein 0.3
THE OSPIDILLO CAFE CHICKEN CACCIATORE
Does your family love chicken like mine does? This is my clan's all-round favorite dish of any sort. The original recipe came from Mr. Food (Art Ginsberg) before I messed with it a bit to suit our tastes. It's easy, fairly cheap, feeds 6, sticks to your ribs, and can be prepared easily in 90 minutes. Once you have it going, you just monitor it and make your spaghetti to serve it over (you could serve it over rice). I make this chicken cacciatore at least once a month and they'd be happier around here if I made it once a week! It is much better if the skin is left on while cooking (chicken doesn't get leathery that way) -- you can pull it off (it practically falls off) when you serve it if you wish. Also, if you use plain table salt, cut it back to 1/2 a teaspoon. Sometimes I use whole chickens, cut up, (without the backs, necks, and organs, which I save for making stock), and sometimes just legs and thighs -- it really doesn't matter. We often take this recipe camping, making up the spaghetti ahead of time and storing it in zip-lock bags in the cooler. One final variation -- you can substitute an equivalent amount of fresh Roma tomatoes instead of the canned ones for a "brighter" flavor but, if you do, add 6 ounces of V-8 juice to the recipe. Enjoy, my friends!
Provided by Bone Man
Categories One Dish Meal
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, or in a large electric frying pan (my method), brown the chicken parts in the olive oil.
- When the chicken is browned, remove the pieces from the skillet and saute the onions in the oil until tender. Drain the oil (do not scrape the pan!).
- Deglaze the pan with the wine, whisking over medium heat for about a minute. Add the chicken pieces and onions to this sauce, then add in all other ingredients, adding the seasonings and herbs to the top. Cover and allow to cook at a very low boil for one hour and ten minutes, turning the chicken only once. If you want more liquid, add canned chicken stock (about 15 ounces).
- Serve over cooked spaghetti.
Nutrition Facts : Calories 151.1, Fat 9.4, SaturatedFat 1.3, Sodium 609.9, Carbohydrate 13.1, Fiber 2.4, Sugar 6.5, Protein 2.3
CROCK POT CINCINNATI CHILI
Have your chili 3,4, or 5 ways, Cincinnati style. This is also great on hot dogs, smothered with shredded cheese.
Provided by PalatablePastime
Categories One Dish Meal
Time 4h20m
Yield 5-6 serving(s)
Number Of Ingredients 24
Steps:
- Brown ground beef, onions, and celery in a large skillet, drain off all fat.
- Place ingredients for the crock pot into the slow-cooker and stir well.
- Cover crock pot and cook for 7-9 hours on low, or 3 1/2-4 1/2 hours on high, stirring during last part of cooking if using high setting.
- Cook spaghetti 1/2 hour before chili is done.
- To have chili 3-ways, serve it with spaghetti, chili and cheese.
- To have chili 4-ways, serve it with spaghetti, chili, onion, and cheese.
- To have spaghetti 5-ways, serve it with spaghetti, chili, beans, onion, and cheese.
- Douse your chili liberally with hot sauce, if desired.
CINCINNATI CHILI I
This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the first recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.
Provided by P48422
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
- Cover and bring to a boil.
- Crumble the meats in gradually and return the mixture to a boil.
- Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
- Discard the bay leaves.
- Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.
Nutrition Facts : Calories 714, Fat 29.3, SaturatedFat 13.1, Cholesterol 107.3, Sodium 937.8, Carbohydrate 67.9, Fiber 7.1, Sugar 9.8, Protein 45.7
OSPIDILLO CAFE HOT DOG CHILI SAUCE NO. 13
Remember the best dairy bar footer/coney you ever had as a kid? This sauce is right in there, folks. The recipe is the final result of five years of frequent experimentation, blending the ingredients of many different family and commercial recipes, as well as adding my own recipe ideas. You can freeze what you don't use right away.
Provided by Bone Man
Categories Lunch/Snacks
Time 3h
Yield 100 serving(s)
Number Of Ingredients 26
Steps:
- Using about three cups of water in a small pan, boil the sausage for a few minutes until it is broken up. Drain, using a colander, and put the sausage and the 1 Tablespoon of Italian Seasoning into a food processor and pulse it until it is of a fine consistency.
- Combine all ingredients, including the sausage, into a large cooking pot on medium heat and bring to a boil. (If you can't find Dale's Steak Seasoning, use 2 teaspoons of soy and one additional teaspoon of Worcestershire sauce). Once it boils, reduce the heat to low and allow it to simmer, covered, for two hours, stirring often.
- At the end of the 2 hours, remove the bay leaves and any pieces of garlic you can find, and serve over hot dogs or footers with mustard and finely diced onions.
Nutrition Facts : Calories 50.7, Fat 3, SaturatedFat 1.1, Cholesterol 8.7, Sodium 212.8, Carbohydrate 3.2, Fiber 0.6, Sugar 1.8, Protein 2.8
THE OSPIDILLO CAFE CRAB CHOWDER
But it's NOT crab -- it's imitation crabmeat so it's CHEAP... and delicious! I created this one because I really like the cream chowders that I've savored in New England. We have trouble obtaining good seafood where I live here in southern Ohio, so I decided to make due with what I COULD get. One thing that's always cheap and available around here is frozen imitation crabmeat. So I gave this a lot of thought, did some preliminary experimentation, and this dish was the ultimate result. I'm very happy with this recipe and I find it quite similar in flavor to a rich clam chowder. The idea of using local fresh and common vegetables worked out well for boosting the flavor too. While the veggies enhance the dish, make no mistake about it, this recipe definitely conveys the full ambiance of a seafood chowder. Cooking and prep times are approximate. I hope you enjoy it as much as I do. big pat.
Provided by Bone Man
Categories Chowders
Time 45m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Melt the butter in a small sauté pan. Add the onions, stirring constantly over medium heat for 1 minute. Then whisk in the flour and continue stirring until onions begin to brown slightly and remove from heat. Set this roux aside.
- In a cooking pot over medium heat, pour in the chicken stock and add the potatoes. Boil, covered, until tender.
- When the potatoes are tender, mash them in the stock a bit and then add in the cabbage, carrots, parsley, kosher salt, oregano, the jalapeño slice, and seasoned salt. Bring it to a medium boil, covered and cook until carrots are just tender.
- After carrots are tender, add in the butter roux and stir, (The broth will thicken), then add the zucchini, cover, and allow it to cook at a low boil for 3 minutes.
- Next, add the crabmeat, the half and half, and the white pepper. Reduce heat to low, cover and allow it to come to a low boil. Once it begins to boil again, remove the cover and let it simmer for about 5 minutes, stirring frequently so it doesn't scorch on the bottom.
- Serve hot.
Nutrition Facts : Calories 266.4, Fat 12.5, SaturatedFat 7, Cholesterol 43, Sodium 721.5, Carbohydrate 27.2, Fiber 2.3, Sugar 4.5, Protein 12.2
CINCINNATI SUPER-BOWL DIP
Cincinnati Chili is available in stores or online. The top brands are Skyline, Gold Star and Dixie. Dixie is the superior choice as far as I'm concerned, ("Cincinnati chili for the Southern palate," is their slogan). Use the type with no beans unless you like dip with beans in it. There are also a couple of clone brands (store brands) of Cincinnati chili now available. Also, if you want to make your own, here's a recipe that you'll love: Recipe #133250. I invented this dip recipe and it's really caught on in my neighborhood. Serve it with torn-off chunks of baguette bread or, with nacho or tortilla chips. You can even use this stuff as a unique hot dog topping for something different! Enjoy!
Provided by Bone Man
Categories Cheese
Time 10m
Yield 3 cups
Number Of Ingredients 4
Steps:
- Spread the cream cheese on a microwave-safe plate, then top with the chili and shredded cheese.
- Microwave on HIGH just until most of the cheese is melted (about 45 seconds).
- Sprinkle the top with the minced fresh cilantro and serve with Italian bread chunks or Mexican chips.
- Enjoy the ballgame!
OSPIDILLO CAFE CINCINNATI CHILI NO. 2
If you've ever eaten "Cincinnati Chili" at Gold Star Chili, Empress Chili, or Skyline Chili restaurants in Cincinnati, Ohio and liked it, then you'll love this recipe. It's really "Greek Chili" and most copycat recipes have chocolate in them -- this one does not. Use this chili over spaghetti (topped with shredded cheddar, diced onions, and Tabasco, a.k.a. "Thee-Way"), or, use it as a great hot dog (coney) chili sauce. Yes, it takes awhile to make it but you won't mind so much after having tasted it.
Provided by Bone Man
Categories Beans
Time 7h
Yield 25 serving(s)
Number Of Ingredients 17
Steps:
- In a large cooking pot, over medium-high heat, break up the burger into the chicken stock.
- Add all the remaining ingredients except for the bell pepper and the kidney beans, bring to a boil, and then lower the heat to a simmer (slightly bubbling).
- Cover, and allow the chili to simmer for three hours, stirring often.
- At the end of three hours, remove the garlic clove and the bay leaves and drop in the red bell pepper (or, substitute a jalapena pepper if you prefer just a litle heat).
- Simmer for two more hours, again stirring often.
- At the end of the two hours, remove the whole pepper and add the drained/rinsed kidney beans. Simmer for one additional hour, covered, and continue frequent stirring.
- Tips: If you see a need to add just a little additional chicken stock along the way, go ahead and do so, remembering that you will be topping spaghetti and/or hot dogs with this chili. Also, this is a very old recipe (1922) and any "tweaking" will probably not serve to improve it. Finally, make sure that your spices are fresh -- I prefer ancho chili powder but any variety will do.
- Condiments for the spaghetti dish version include diced sweet onion, sharp cheddar cheese and Tabasco sauce. Servings are based on spaghetti, not hot dogs.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 2.6, Cholesterol 25, Sodium 301.8, Carbohydrate 11.8, Fiber 3.6, Sugar 1.9, Protein 10.8
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