From: milo@mvuxi.att.com (Guy F Klose)
Subject: MAIN COLLECTION Coney Island Sauce (Cincinnati Chili)
Keywords: MAIN COLLECTION
Organization: NASA Dryden, Edwards, Cal.
Date: Mon, 16 Nov 1992 02:31:11 GMT


From: wayne@tsc.csc.cxo.dec.com

>I am looking for a Coney Island Sauce recipe.  The sauce that made
>Coney island in New York famous.

>			Thanks

>			Wayne Linville


I've forwarded a collection of Cincinnati Chili recipes.

First, though, a bit of lore:

There was a recent request for "Coney Island Sauce...the stuff that
made Coney Island in New York famous."  I'm assuming that the
requester meant the chili that is served on Coney Island hot dogs.  If
so, then there is some disagreement of it's origin.  According to Jane
and Michael Stern, Cincinnati, Ohio is the original home of Coney
Island hot dogs.  Please don't flame me...it's their research, not
mine.

There is/was a "Coney Island" in Cincinnati, just west of downtown, on
the Ohio River.  No doubt, it ripped off the name of the real Coney
Island.  Like the real one, the Coney Island in Cincinnati was an
amusement park (although not as big as the real one).  It closed down
sometime around the late 1960's.  Many of the old amusements and
buildings were moved to a new amusement park, called King's Island,
about 25 miles north of Cincinnati. King's Island opened up sometime
around 1970.  One whole section of King's Island was set aside to
house the remnants of the old Coney Island on the Ohio River.  There
is still a park where the Old Coney Island used to be, but I believe
it's called something like Riverbend now.  Maybe someone who still
lives in Cincinnati can fill in the details.

As far as the chili and hot dog connection goes, Cincinnati is home to
Cincinnati Chili.  There are probably hundreds of places in Cincinnati
that serve variations of this kind of chili (including several
chains), which was invented by Greek immigrants in Cincinnati.

I kind of think that chili is a misnomer for Cincinnati Chili: it is
more of a Greek-style meat sauce served over spaghetti and coneys than
it is chili, in the sense of Tex-Mex chili.  I've heard lots of people
say that they tried Cincinnati Chili and didn't like it, since it
isn't anything like "real" chili.  Funny thing is, I wouldn't insult a
great bowl of Tex-Mex chili by serving it on spaghetti, and I'd never
eat a plain bowl of Cincinnati Chili.

Of course, there are multitudes of variations on the recipe for
Cincinnati chili, but they almost always share two ingredients:
cinnamon and unsweetened chocolate (or cocoa).  One other important
step, as far as I'm concerned: the ground beef should not be browned,
but boiled.  That's the only way to get the beef separated into tiny
bits, suitable for spaghetti or coneys, and to extract as much fat
from the beef as possible.  One net.person pointed out to me that it
is better to boil the beef, refrigerate it overnight, skim it and then
add the rest of the ingredients.  If you refrigerate and skim after
everything else was added, you'll lose a bit of the flavor from the
spices.

I've included several of the recipes that I've collected from the net
over the years.  The first recipe in the bunch, though, is one that I
clipped from the Cincinnati Enquirer back when I was a Freshman at the
University of Cincinnati.  They used to print the recipe at least once
a year, most likely around Super Bowl time.  I've also included some
comments with the recipe, such as how it's served, and how to order
"real" Cincinnati Chili from a mail-order place.  I've posted and
mailed out this recipe lots of times in the last six years, so don't
be surprised if you've seen it before.


From: milo@mvuxi.att.com (Guy Klose)
Subject: Cincinnati Chili

Cincinnati Chili    (ref: Cincinnati Enquirer 1/18/79)

1 quart water			 	5 whole allspice
2 lbs. ground beef 			5 whole cloves
2 medium onions, finely grated		1/2 oz. unsweetened chocolate
4 garlic cloves			 	1 tsp. cinnamon
2 8-oz. cans of tomato sauce 		1-1/2 tsp. red pepper
2 Tlb. vinegar				1 tsp. ground cumin 
2 tsp. Worcestershire sauce		4 Tlb. chili powder
1-1/2 tsp. salt				1 large bay leaf, whole

Directions: add ground beef to water in four-quart pot.  Stir until
beef separates into a fine texture.  Boil slowly for 30 minutes.  Add
all other ingredients.  Stir to blend, bringing to a boil.  Reduce
heat and simmer uncovered for about three hours.  (pot may be covered
the last hour or so, after desired consistency is reached).  Should be
refrigerated overnight, so that fat can be lifted from top before
reheating.

Serving: serve over spaghetti (2-way); add grated mild cheddar
(3-way); add chopped onion -- before cheese (4-way); add drained red
kidney beans (5-way); have oyster crackers and tobasco (or other hot
sauce) on the side.

Notes:
1)  the crackers and hot sauce;  doesn't that make seven ways?
1a) yes, but Rolaids makes 8!
1b) old Cincinnati joke
2)  also serve over hot dogs, with grated cheese (a cheese coney) -- onion too
3)  there are many variations, of course, but most are non-standard.  One
    common one is a "4-way bean", which is a 4-way with beans and without
    onions.  I've even tried "frito pie", which is chili (actually, any type)
    served over fritos (tm) with grated cheese.  It was wonderful, but then
    I had to get my arteries roto-rooted.
4)  if you want to try the real stuff, Skyline Chili says:
           SKYLINE CHILI shipped anywhere in the U.S.A.
                Cincinnati area, call 489-7547
                 Outside, call 1-800-543-7547
5)  There are recipes by Jeff Smith and Jane and Michael Stern in their
    respective cookbooks, but neither recipe is very authentic.  Spicing
    is way off, and neither boils the ground beef, which I consider to be
    a crucial step.
6)  Contrary to the implication of the above recipe, the real flavor is
    is fairly "refined", especially Skyline Chili.  Not what you would
    expect, given that it calls for 4 Tlb. of chili powder.
7)  If you do get to Cincinnati, try Skyline on the corner of Clifton and
    Ludlow.  After you're done, head about two blocks up Ludlow to Graeters,
    and have some mint chocolate chip ice cream for me.
7a) You can pretty much skip the other chili places in town:  Camp Washington,
    Dixie, Acropolis, Chili Company, and Gold Star.  My favorite is Skyline!
    Empress rates a pretty close second.
-- 
Guy Klose        milo@mvuxi.att.com

----------

From: jin@spdcc.COM (Jerry Natowitz)
Subject: Cincinnati Chili
Date: 21 Nov 90 19:47:25 GMT

2 3/4 lbs group beef (I used ground turkey last time, quite successfully)
4 onions, chopped
4 cloves of garlic
1 t ground cumin
1/3 cup "chili powder" (i.e. the commercial stuff)
3 bay leaves
2 t cinnamon
2 t allspice
1 T whole dry chili peppers (I use the Asian "bird" peppers)
4 T cocoa
1 T worcestshire
2 T vinegar
2 6 oz cans tomatoe paste
3 cups water
1 t oregano

Cook meat, onions, and garlic.  When almost done add cumin and chili powder
and cook a minute more.  Add rest of ingrediants and simmer for at least
an hour.  Best served the next day, I skim the fat off the top, others
like it left there.
-- 
Jerry Natowitz
Guest user on:
ARPA jin@ursa-major.spdcc.com
UUCP {ima,harvard,rayssd,linus,m2c}!spdcc!jin

----------

From: roder@cco.caltech.edu (Brenda J. Roder)
Subject: BEEF: Cincinnati-style Chili
Date: 17 Feb 92 16:00:36 GMT

Here are two recipes I have for this dish.

The first is from a postcard and I have actually made it and it seems to be
a decent replica.

CINCINNATI CHILI (from postcard bought in Cincinnati)

1 quart water
2 pounds lean hamburger
1 teaspoon cinnamon
1 teaspoon cumin seed or ground cumin
2 large chopped onions
1 teaspoon Worcestershire Sauce
2 toe garlic
2 tablespoons chili powder
1 teaspoon black pepper
1/2 teaspoon red pepper or chili pepper
1 tablespoon salt
1 1/2 teaspoon ground allspice
1 (6 ounce) can tomato paste
1  1/2 tablespoon cider vinegar
3 large whole bay leaves

Crumble raw (do not brown) hamburger into water, add all ingredients.
Bring to boil then simmer 3 hours.  Remove garlic toe and bay leaves.
Add whole red peppers (if desired) for spicier taste.

Servings: 10-12

----------

The second is from one of those write in for the recipe columns in the LA
Times.  I haven't tried this one.

CINCINNATI CHILI (from recipe question column SOS in the LA Times)

1 1/2 pounds ground beef
2 medium onions, chopped
2 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 quart water
3 tablespoons chili powder
1 tablespoon vinegar
1/2 teaspoon black pepper
1 bay leaf
1 teaspoon ground cumin
1/2 teaspoon marjoram
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
Dash ground cinnamon
Cayenne pepper
1 tablespoon sugar
Salt

Brown beef, onions, and garlic in large heavy pot, then spoon off
excess fat and grind mixture in food processor until mealy in
consistency.  Return to pot.

Add tomato sauce and paste, water, chili powder, vinegar, pepper,
bay leaf, cumin, marjoram, coriander, cardamom, cinnamon, cayenne,
sugar and salt to taste.  Bring to boil.  Cover and simmer 1 to 2
hours or until thick, stirring occasionally.

Serve alone or over cooked spaghetti with shredded Cheddar cheese
and chopped onions, if desired.  Makes 6 to 8 servings.

Brenda (roder@cobalt.caltech.edu)

----------

From: marcal!diane@mcdchg.chg.mcd.mot.com (Diane Veeneman)
Subject: MEAT: Cincinnati-style Chili
Date: 18 Feb 92 18:29:04 GMT

Saute until meat is barely browned:

2 T peanut oil			1# lean ground pork
1# hamburger 			4 yellow onions, chopped
6 cloves garlic, finely chopped 1 T whole cumin seeds
2-4 T hot chili powder		3 whole bay leaves

Drain fat.
Add the following:

2 tsp cinnamon			2 tsp allspice
2 tsp Tabasco			4 T cocoa powder
2 T Worcestershire		4 T white vinegar
28 oz tomatoes, pureed		1 T oregano
2# kidney beans			salt to taste

Bring to simmer; cook, covered, for 1.5 hrs.  You may need to 
add water as chili cooks.

To our family, this is HOT, so serve it on pasta w/Cheddar cheese
to help dilute it.


From: aa333@cleveland.freenet.edu (Robert N. Hartman)
Subject: BEEF: Cincinnati-style Chili
Date: 18 Feb 92 18:31:05 GMT

Here's a recipe shared with me.  Perry travels a lot and takes a very
keen interest in the culinary pleasures.  While I have not tried this
recipe, I trust Perry's judgement.

Bon Appetit, Bob.

----------

>Date: Sun Jun 26 22:41:58 1988
>From: PERRY A. TRUNICK (ag297)

Dry Spices:
1 T Chili Powder
1 T Paprika
1 t Ground Black Pepper
1/2 t Ground Cumin
1/2 t Tumeric
1/2 t Marjoram
1/2 t Allspice
1/4 t Nutmeg
1/2 t Cinnamon
1/4 t Ground Cloves
1/4 t Mace
1/4 t Corriander
1/4 t Ground Cardomom
1/2 Dry Bay Leaf, Crumbled
1 t Salt

You can mix these together ahead of time to save some time.

1 Lb. Chuck, ground fine (twice through a grinder)
2 Med. Onions, Chopped fine
2 Cloves Garlic, minced

Salt a large cast iron skillet.  Turn heat to Med. and add
ingredients.  Cook until meat is browned.

1 C Tomato Sauce
2 T Ketchup (or Catsup)
1 C Water
1 T Red Wine Vinegar

Add to browned meat mixture.

1 t Honey
1/2 Oz. UNSWEETENED Baker's chocolate, grated

When mixture begins to boil, add honey and chocolate along with dry
spices.  Cover and simmer on low heat for 1 hour.

Serve over cooked spaghetti.  Add red kidney beans, chopped onion,
cheddar cheese to make 5-way or chose any of those ingredients to
make 4-, 3-, or 2-way chili.

Bob Hartman - Cleveland FreeNet Culinary Arts SIG Sysop (aa333)
aa333@Cleveland.Freenet.Edu

----------

From: mvuxb!glb (Gordon L Bechtel)
Subject: SINcinatti chili

Here are four cinci chili recipes I found in various places.
Most of them you'll probably recognize.  I've put the
ingredients in tabular form for easy comparison.

I suspect that the ultimate cinci chili recipe may be a
combination of these.  They all have strengths....and they
all have weaknesses.  If we took the strengthes from each
one and put them into a single recipe, we may achieve --
dare I say it -- perfection.

--------------------
                              Woman's   Wild      Cinci.
                              Day       About     Enq.
    Ingredient      Sterns    2/5/85    Chili     1/18/79
                             
Foundation
water               2c        8c        2c (beef  4c
                                        broth)
ground beef         2lbs      2lbs      2lbs      2lbs
onion (chopped)     2 med     1c        1c        2 med
garlic (minced)     4 cloves  3tsp      ---       4 cloves (whole)
garlic powder       ---       ---       1tsp      ---
                             
Sauce
BBQ sauce           2c        ---       ---       ---
tomato juice        as        ---       ---       ---
                    needed
tomato sauce        ---       ---       15oz      16oz
tomato paste        ---       12oz      ---       ---
bay leaves          ---       3         1         1
vinegar             ---       ---       2Tbl      2Tbl
paprika             ---       ---       1Tbl      ---
sugar               ---       ---       1tsp      ---
worcester-shire     ---       ---       ---       2tsp
                             
                          Spices
chili powder          2Tbl      2Tbl      1/4c      4Tbl
   black pepper       2tsp       ---       ---       ---
     (ground)
   unsweet-ened        1oz       ---       ---       1oz
     chocolate
  cumin (ground)      1tsp      1tsp      1tsp      1tsp
     turmeric         1tsp       ---     1/2tsp      ---
 allspice (ground)    1tsp      1tsp     1/4tsp       5
                                                   (whole)
 cinnamon (ground)    1 tsp     1tsp     1/2tsp     1tsp
  cloves (ground)    1/2tsp      ---       ---        5
                                                   (whole)
coriander (ground)   1/2tsp      ---     1/2tsp      ---
 cardomom (ground)   1/2tsp      ---       ---       ---
 red pepper flakes     ---     1/4tsp      ---       ---
red pepper (ground)    ---       ---      pinch   1 1/2tsp
  oregano (dried)      ---      1tsp       ---       ---
       salt           2tsp      1tsp     1/2tsp   1 1/2tsp

Cooking Directions:

Sterns: (A browned meat method)
Brown meat with onion and garlic.  Break up meat as it
cooks.  Drain fat when cooked.  Add BBQ sauce and water;
bring to boil.  Dump in remaining spices.  Cover and simmer
for another 30 mins.  Add tomato juice as needed to achieve
the desired consistency.

Woman's Day: (Another browned meat method)
Brown meat with onion, garlic and bay leaves.  Break up meat
as it cooks.  Dump in the remaining ingredients and simmer,
uncovered, for 3 hours.  Discard bay leaves and you're set.

Wild About Chili:  (A boiled meat method)
Boil beef broth.  Slowly add beef, breaking it into small
pieces.  Simmer 30 minutes.  Dump in the remaining
ingredients and simmer, covered, for 30 minutes.  Remove lid
and simmer another 30 minutes.  Don't forget to stir during
the simmering process.

Cinci. Enq:  (Another boiled meat method)
Boil water.  Slowly add beef, breaking it into small pieces.
Stir until beef separates into a fine texture.  Simmer 30
mins.  Dump in the rest of the ingredients.  Stir and bring
to boil.  Simmer, uncovered, for 3 hours.  (Pot may be
covered towards the end of this period, once desired
consistency is reached.)  Refrigerate over night so that fat
can be lifted from top before reheating.
Newsgroups: rec.food.recipes