Cincinnati Chili for #SundaySupper

Cincinnati Chili

Okay, I realize that this, my first submission to Sunday Supper, is a bit of a cheat.  I’ve published this recipe before, nearly four years ago. The flavor was excellent, the writing was fine and the photos were…dark and dreary. And just kind of terrible, in general.

But this Cincinnati chili is such a staple, it seems a shame to let it languish in the terribly-photographed-and-therefore-never-mentioned-again depths of my archives. This recipe is my fall-back. When I am craving chili, I make Cincinnati chili. When I don’t know what to make for dinner, I make Cincinnati chili.  When I don’t feel like cooking and have very little food in the house, I make Cincinnati chili; we almost always have the ingredients on hand.

Oftentimes, we stick with just the three- or four-way version.  The beans take a little extra effort and planning ahead, since we rarely have canned beans in the pantry, only their dried counterparts. Which is a bit sad, because the five-way Cincinnati chili is stellar.

Not sure what I’m talking about with the three-, four- and five-way stuff? Let me explain: Cincinnati chili, or at least Cincinnati chili a la Skyline Chili, is served over spaghetti, topped with cheese.  That’s a three-way chili. A four-way adds onions or beans.  A five-way adds both. Let’s get to it!

(And if you like it, can I ask you to vote for my chili in the Sunday Supper Chili Cook-Off?)


Read More »

Meatloaf Sandwiches with Pickled Onions and Green Onion Aioli


In middle school, I was sent home with an assignment from my Family and Consumer Sciences (FACS) class: to cook my family a full dinner and report back. The meal had to include an entree and two sides, all of which were cooked from scratch– so no squeaking by with pasta with jarred tomato sauce!.  After much deliberation (yes, I’m one of the most indecisive people ever), I decided to make meatloaf my entree.

My mom pulled out her Betty Crocker cookbook and showed me the recipe she always used.  She wasn’t allowed to physically help me, but she stood next to me, telling me me that the oats and egg would help hold everything together, and encouraging me to squish the ground beef between my fingers to mix everything together.

As far as I can remember, the meatloaf and whatever sides I made came out well.  Clearly, the side dishes weren’t particularly memorable, because I have no idea what I made.

I forgot about this experience until I was making meatloaf last week.  Dan had been requesting meatloaf for weeks, ever since we had meatloaf sandwiches at a local restaurant. As I mixed the ingredients together, I was hit by a bit of deja vu, sending me back to my middle school days and leaving me feeling like I should go jump on AOL Instant Messenger while the meatloaf cooked.



Read More »