The eternal Question (Cincinnati: theatre, to eat, company)

[Hartwell Girl]

Originally Posted by The Don

There used to be an Empress on Rapid Run Pike - anyone know if it is still there?

Dont know about that one but there is an Empress on Vine in Hartwell....

[buckeyenative01]

Can't believe it took four pages until Camp Washington was mentioned.

Skyline is second, but the last time I was in-town I had a great meal and amicable conversation with the late night crew at a Gold Star on Third Street in Covington near Mainstrasse. First time I've ever had a decent experience both food and atmosphere-wise at a Gold Star.

There's a sports bar in Phoenix called "Hail Mary's" run by a family from Cleveland. Damnedest thing was that they served Cincinnati Chili and it wasn't terrible. A little dry, but otherwise pretty good.

[ChiDiana]

I didn't see this thread until the poll closed, but would have to vote for Skyline. I miss it so much that my folks send me care packages so that I always have a few cans of it in the pantry. I still have to come home to Cincy if I want a real coney. Nowhere else I have ever lived has ever really "gotten it" when it comes to Cincinnati-style Chili. I think it must be a taste that's developed over the years.

[buckeyenative01]

Originally Posted by ChiDiana

I didn't see this thread until the poll closed, but would have to vote for Skyline. I miss it so much that my folks send me care packages so that I always have a few cans of it in the pantry. I still have to come home to Cincy if I want a real coney. Nowhere else I have ever lived has ever really "gotten it" when it comes to Cincinnati-style Chili. I think it must be a taste that's developed over the years.

I've learned not to be as picky about Cincinnati Chili now that I live outside the Tri-State. I've got cans and chili packets from Skyline, Gold Star, Dixie and other knock-offs in my cupboard and I've used all brands at one point or another to make chili for friends in California during college (they all loved the stuff).

You're completely right about the coneys, though. I don't know what I'm doing wrong, but I've never been able to replicate the coney's I've had at parlours in Cincinnati. There's something wonderful (and probably terribly unhealthy) about the way they taste. I'm guessing it has something to do with the brand/type of hot dogs and buns and the way they're cooked?

[northwoodsman]

rumor they add chocolate

[jlawrence01]

Originally Posted by buckeyenative01

I've learned not to be as picky about Cincinnati Chili now that I live outside the Tri-State. I've got cans and chili packets from Skyline, Gold Star, Dixie and other knock-offs in my cupboard and I've used all brands at one point or another to make chili for friends in California during college (they all loved the stuff).

I have about 30 packages of the the Cincinnati brand chili mix (available at Krogers) which comes very darned close to the taste. It is a lot easier to ship than dealing with all of those cans.

Personally, the best canned chili was Stegner's but they are long out of business. I miss their turtle and mock turtle soups.

[Ohiogirl81]

If you want a great DIY recipe for Cincinnati chili, snag a copy of Mary Anna DuSablon's A Cincinnati Recipe Treasury.

[buckeyenative01]

Originally Posted by jlawrence01

I have about 30 packages of the the Cincinnati brand chili mix (available at Krogers) which comes very darned close to the taste. It is a lot easier to ship than dealing with all of those cans.

Same here. I have maybe one or two cans of Dixie in the cupboard, but the rest are packets from Skyline, Gold Star and generic "Cincinnati-Style Chili" mix (which I've also found at Fry's Marketplace in Phoenix, which is owned by Kroger)

The packets require a little more work than a can, but that's where the Crock Pot comes in handy.

[jlawrence01]

Originally Posted by buckeyenative01

Same here. I have maybe one or two cans of Dixie in the cupboard, but the rest are packets from Skyline, Gold Star and generic "Cincinnati-Style Chili" mix (which I've also found at Fry's Marketplace in Phoenix, which is owned by Kroger)

The packets require a little more work than a can, but that's where the Crock Pot comes in handy.

C'mon, it is not THAT difficult.

Put 3 quarts of water in the pan.
Add the packet, add a can of tomato paste.
Boil the water,
Add ground beef. (Helps to put it in by strand to avoid lumps.)
Reduce to simmer for two hours.

About four minutes

[buckeyenative01]

I never said it was difficult, just a little time-consuming with the two hour simmer.