While Cincinnati chili is usually served on top of spaghetti, it doesn’t particularly resemble what most folks would call spaghetti sauce. Nor, for that matter, does it particularly resemble what most folks would call chili. It’s very good, but it has to be appreciated on its own merits, not by trying to make it out to be something it’s not.
Another distinguishing feature: In Cincinnati chili, the meat (beef in a fine hamburger grind, not a coarse “chili grind,” let alone quarter-inch cubes) is boiled without first being browned. That’s to make it tender.
I have made the pilgrimage to Lockhart…
Kreuz, Black’s or Smitty’s? I owe allegiance to the last one.
What state is that in?
Texas. One of these days I’ll have to make my way to Texas and try some of that beef barbecue I’ve been hearing about.
Kreuz Market. Haven’t had Smitty’s or Blacks yet, although my wife isn’t too partial to Black’s, so I think it may be a while until I have that. All it’ll take to go to Smitty’s is an open lunch the next time we’re at the in-laws in S. Austin.