This chili is a Mediterranean-spiced meat sauce used as a topping for spaghetti – that’s right, spaghetti. It was developed by Macedonian immigrant restaurateurs in the 1920s. It was first served in 1922 at Empress Chili and while many local restaurants offer this dish there are over 250 “chili parlors” specializing in Cincinnati Chili. It … Continue reading
I ran across Urfa pepper flakes in my pantry and I wondered what recipe I bought them for. Then I received one of Zingerman’s small booklets on their soups. There was this chili recipe which also appears in their big cookbook – that’s where I originally saw it. Chili is always good this time of … Continue reading
It is always fun for me to try a new recipe even though I have been quite happy with the chili I have been making for years (see my recipe Chili Michigan Style). The chef, Art Smith, recommended using a “Darn Good Chili Mix to doctor up chili”. Sounded interesting; this is not a 2 oz. … Continue reading
Everyone has a favorite chili recipe and this is mine. There have been a number of changes, and I feel improvements, that have occured over the years and the result is very flavorful. See also my recipe for Turkey Chili which I adapted from Chef Art Smith; Black Bean Chili and White Bean Chicken Chili. Very … Continue reading