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Ordering Cincinnati chili is based on a specific ingredient series: chili, spaghetti, shredded cheddar cheese, diced onions, and kidney beans. [11] The number before the "way" of the chili determines which ingredients are included in each chili order. [4] Customers order a: Two-way: spaghetti topped with chili [4] (also called "chili spaghetti ...
Cincinnati-style chili is often served over spaghetti with a shower of shredded cheese. White chili is made with white beans over kidney beans. Chile verde highlights a salsa made with tomatillos ...
Saltsa kima, Greece's most popular topping for spaghetti, [1]: 124 is a ground beef and tomato sauce spiced with cinnamon, allspice, and cloves. [1]: 57 Makaronia me kima (pasta topped with saltsa kima) is the basis for Cincinnati chili and the sauces used to top Coney Island hot dogs, dishes developed by Greek immigrant restaurateurs in the United States in the 1920s.
Instead, Cincinnati chili is a sauce usually used over spaghetti or hot dogs, [9] containing a unique spice blend that gives it a very distinct, sweet-and-savory taste. Officially, the recipe for Skyline Chili is a well-kept family secret among Lambrinides' surviving children, and the recipe is kept in a bank vault. [10]
Blue Ash Chili. Blue Ash, Ohio . Serving chili “Cincinnati style” usually means using the spicy sauce as a topping for spaghetti noodles. There are dozens of chili parlors throughout greater ...
Cincinnati's claim to chili fame — epitomized at the Skyline Chili restaurant chain — usually is eaten under or over spaghetti. Despite starting with familiar browned onions and ground beef ...
A Cincinnati chili 5-way with onions and beans at the late, great OTR Chili. “To me, it’s Midwest bolognese,” Hunter told WTTW. “Spaghetti and chili with a mound of cheese on it!
Cincinnati chili: Midwest Cincinnati, Ohio: A Mediterranean-spiced meat sauce used as a topping with spaghetti (a "two-way"), with cheese (a "three-way") and onions or beans (a "four-way" with one, a "five-way" with both), or on hot dogs ("coneys"), dishes developed by Macedonian immigrant restaurateurs in the 1920s. [18]
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