I like it in a bowl with diced up onions and shredded cheese thrown on top of it. I like to eat my chili with saltine crackers.
Texas chilli (no tomatoes, no beans) over hash browns with some chopped onion sprinkled on top. Saltines on the side. But a Frito chilli pie with cheddar ain't bad.
I'm not that picky if it's really good chili. I like saltines but really like my chili with plain goldfish crackers or oyster crackers. Since the rest of the family likes fritos I will slip a few of them in my bowl too.
I ate some Cincinatti Chilli at a friend's house recently. It sounds strange, but it really works. The key ingredient is cinammon. And it is always served with lots of cheese topping over spagetti. It will never replace a good Texas Cattleman's Chilli, but you can't eat the same thing all of the time, right? Cincinnati Chili Ingredients: 6 cups water 1-1.5 pounds lean ground beef 1 tsp cinnamon 1 tsp ground cumin 1 large finely chopped onion 1 tsp Worcestershire sauce 4 cloves garlic, pressed 2 Tbsp chili powder 1 tsp black pepper 1 tsp cayenne pepper 1 Tbsp salt 1.5 tsp ground allspice 6oz can tomato paste 1.5 Tbsp cider vinegar 3 large bay leaves 1/4 cup + 1 Tbsp total dry spices/salt 1 pound mild cheddar cheese, finely shredded 2 pounds thin spaghetti Tabasco sauce Method: Put water and beef in a large pot. Crumble beef in the water with your hands until there are no clumps. Place pot over high heat and add tomato paste. Add the rest of ingredients. Cover and bring to a boil stirring frequently. Uncover and reduce heat to a moderate boil. Cook for 1-2 hours. Gradually reduce heat to maintain a boil without making a mess of the kitchen. Stir frequently. When chili is slowly boiling and splattering significantly, reduce heat to make this bearable and cook for another 15 minutes. Meanwhile cook (slightly overcooked is best) the spaghetti. Serve chili over spaghetti and top with a heap of shredded mild cheddar cheese. Add Tabasco to taste. Serves 8 hungry people.
Man that sounds good. I don't eat mine over anything. I like to have the the Fritos "scoops" and scoop it up, add a little cheese and onion on top. But I'm going to try the has brown "way".
I love good chili and a good chili dog as much as anybody else but for a chili dog great homemade chili is usually too thick or just dosen't have the consistency for putting on a bun. For a chili dog I'll take Hormel's.
I tasted Hormel chili once. I was at someone house and they heated up a few cans of it. I had to spit it out. It almost made me gag. I love chili, but I could not swallow that **** for some reason. I thought it might be a bad can or something, but everyone else was garbing it down like it was great or something.
I agree Peabody, I can't stand Hormel. For canned chili, the only kind I really like is Wolf, and shockingly, their turkey chili is better than the normal, IMO. I was stunned, to say the least! It's just tough to beat some homemade chili w/ Wick Fowler's seasoning, but the Wolf isn't bad.
