Question for Mik, LD, George:
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wrote on 1 Jun 2020, 23:00 last edited by
What's the proper ratio here?
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wrote on 1 Jun 2020, 23:01 last edited by Mik 6 Jan 2020, 23:01
About the same as with a red sauce, maybe a little more. You can always add more. Do you have shredded cheddar to top it with?
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wrote on 1 Jun 2020, 23:09 last edited by
You know it. Total improv kind of a thing, but as far as the chili goes I tried to make it as close to the mark as I could (while using up some other veggies that would have gone bad.)
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wrote on 1 Jun 2020, 23:10 last edited by
If you’re going for a Cincinnati style, then you want to go 1 part chili, 2 parts pasta, 20 parts cheddar cheese.
The natural cheddar cheese dietary effects create quite an interesting battle with the Skyline chili dietary effects. Kind of like an internal tug of war.
You will also want a half part of diced onion...
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wrote on 1 Jun 2020, 23:13 last edited by
This would be considered “lite” cheese.!
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wrote on 1 Jun 2020, 23:25 last edited by
That chili looks awesome. It looks like you could eat it with a fork.
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wrote on 1 Jun 2020, 23:31 last edited by
Lufin is a bitter Cincinnati hater. Listen not to the infidel.
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wrote on 1 Jun 2020, 23:33 last edited by
BUT - hie thee to Amazon for Cincinnati Chili mix packets or Skyline cans. Awesome. Just throw in the beef unbrowned, the packet, 6 oz of tomato paste and 6 cups of water and simmer for 90 minutes. With the cans you just cook the pasta, dump it on top and add the cheese.
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wrote on 1 Jun 2020, 23:39 last edited by
@Mik said in Question for Mik, LD, George::
Lufin is a bitter Cincinnati hater. Listen not to the infidel.
Yup.
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wrote on 2 Jun 2020, 00:13 last edited by
When has anything good come from a packet like that? Chili seasoning? Nope. Salad dressing? Nope...
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wrote on 2 Jun 2020, 00:25 last edited by
Silence! I keel you!