That’s a major reason why I like to cook… not just sodium and preservatives but I also like knowing the fat content.

As for styles of chili, the only other official style I’m aware of would be Texas-style with more hot pepper (though not a lot more from my experience) and using chunks of meat slowly-cooked. I think the new variants on chili are all considered Texas-style, even when the spice is turned down, so maybe its the application that distinguishes Cincinnati-style more, nowadays.

As for the chili, there used to be a chain called Hard Times Cafe. (The theme was Depression-era basic food, so I wouldn’t be surprised if they went out of business. It was, like its namesake, somewhat depressing.) We went there for lunch one day, and it was the first time I had Frito Pie. They served 3 or 4 kinds of chili, and the kind I liked they called Cincinnati-style. They also did it with the X-way fixings.

Cincinnati Chili is a relatively mild, almost sweet dish- but spicy nonetheless. It’s important to remember that spicy and picante are to very different things.

I vividly remember flying home for Christmas my freshman year at Trinity- my parents picked me up at the Cincinnati airport (which is actually across the river in northern Kentucky) and we stopped at Skyline on the way home. That really hit the spot! It’s normal to miss foods that you can only get in one area. I mentioned Wolf Brand chili, which is a favorite of mine from Texas not sold in the midwest. Know what else I miss?

http://www.tacocabana.com/index.asp

I’m curious where you ran across this variety of chili, given that you seem to have been unfamiliar with the traditional way of serving it?

Plus, I like making my own stuff like that because I know it doesn’t have preservatives or high sodium levels.

Vincent, what other -style chili is there? As I said, I’m new to this. The only thing I can think of is Texas-style, and that sounds way too hot for me.

Wow, Dave, I learned more. I thought Cinci-style described the ingredients, but that article makes it sound more like it’s a serving style.

Oh, how tiresome….;)

http://en.wikipedia.org/wiki/Cincinnati_chili

This native Cincinnatian would be offended by that if more than 10 years in Texas had not inured him to such silliness. If it doesn’t SOUND good, that’s one thing. But does it TASTE good? That’s quite another.

During my years in Texas, I experimented with many recipes for Cincy-chili. The internet would have made it a lot easier but those were the dark ages. Occasionally, my Mom would send me cans of the stuff, which I would hoard and savor.

Now, after nearly another 10 years back in Ohio where I belong, I can have my hometown delicacy anytime I want….

…Meanwhile, my fiance surprised me with a case of Wolf Brand Chili for Christmas. Yum!

http://www.wolfbrandchili.com/

All good.

I’m not a big fan of cumin, either, though. I don’t think I’m allergic to it, but the smell just makes me queasy.