Tacohead, I am anxious to hear the response you get. I have tried all of the above and I liked them all. I have stopped at the "Gold Star" many times as they have several facilities in the Cincy area. I did "Skyline" and they were also good.
Several more facilities in the Cincy area do a better job as they are smaller and control their quality better.
Paul E. Smith
I was fortunate to live in one of the rare places outside of the OH/KY/IN axis that served "Cincinnati Chili". Gold Star made a run at the Denver market and opened a spot in the Tech Center. I had no idea there was an entire culture surrounding this unknown food (to me). As luck would have it, we had a new employee from the Cincinnati area (hi spamlamb!) who explained to me there is more to this than "just another fast food". After a few visits and coaching, I was hooked for life. A bad thing since the Gold Star folded (I’ll save for another post).
Anyhoo – I finally made it to the Cincinnati area last year and tried both thwe legendary Skyline (in Norwood – was told to stick close to the city center. I also had Skyline in Columbus and didn’t notice a difference) and Dixie Chili (Erlanger, KY). Both were outstanding! So now the big question:
Next time I happen to be in the area, what is the best couple of places to try: Empress Chili, Camp Washington Chili, Pleasant Ridge Chili, US Chili, Chili Time, Blue Ash Chili, others?????
That sounds really good. Under what label can you buy it? To me that sounds like a sauce that can improve a chile or any thing else.
Paul E. Smith
Brown sauce is Sauce Espagnole. It is made by making a brown roux.
Butter or oil and flour cooked till it is a nice nut brown, and browning beef or veal with bones in the oven, and adding the roux and brown meat and bones to a pot of water and onion, carrot, garlic, parsley, thyme, bayleaf, salt and pepper, tomato paste, and simmering for several hours. it is usually used as the base for some other sauce- like chile. Or you can go to the grocery store and buy the stuff in a can.
Or you can buy The Joy of Cooking (not to be confused with the Joy of Sex which you might also want to buy) and Erma will tell you more about Brown Sauce than you will ever want to know.
Cool! Tell me how it turns out. It seems like such a weird ingredient for chili. I put lots of stuff in mine, but never brown sauce – it must be a binder or thickener of some sort. I use a lot of beef stock and cook it for a very long time at a simmer, then besides all the other stuff, I’ll add some cornmeal to thicken it a bit.
thanks jessicazee!- I thought of Kitchen Bouquet. The recipe does call for a lot, the amount of brown sauce is (gulp!) 2 gallons! I still hope to check out a restaurant supply house if the chef can’t be more specific on what "brown sauce" is (trying to hide his secret recipe perhaps?). I think I’ll try the brown sauce recipe you sent and see how it works out.
Skyline Chili cans their sauce and it’s really easy to make—even I could whip up dinner in fifteen minutes—and the wife loves it too! A friend of a friend gave us a couple—they have relatives in Cincy, so I’m not sure whether Skyline is available for purchase by the can or by the case—but it’s awfully good Roadfood that you can store in your cupboards.
jennycola, how much "brown sauce" is called for? If it’s only a little tiny amount, it might be Kitchen Bouquet? Although I’ve never heard of that going in chili. You should ask the chef. I’m sure it’s something not used regularly in home cooking. The chef should have known that and given you another option…but…
Here’s a recipe I found for professional brown sauce – I guess it’s like your general "white sauce" – only it’s um, brown.
I’m looking for some chili help. I persuaded a chef to give me his chili recipe (my husband loves it) and it contains something called Brown Sauce, it apparently comes in a large can. Any thoughts on what this might be? Should I try a restaurant supply company to get some or is it like a tomato/beef stock sauce?
I too really like Midwestern chili, known in Chicago where I grew up as Chili Mac. If you do wantheat with this style chili, the place to go isReal Chili in Milwaukee or Chili John’s up in Green Bay. Chili John Isaac is supposed to have been the man behind the invention of the spoon-size oyster cracker (to help dampen the heat of his chili).
When I first tried chili at a small place in southern Indiana I wasn’t prepared for what the locals refer to as Cincinnati-style chili !!! Digging deep into the bowl I expected to fetch up some beans and meat…or at least some beans. But NOOOOOOO, There was the residue of someone’s Italian Dinner ( I thought) resting at the bottom of my bowl. My companion, a local resident, explained that " All Chili has some form of pasta in it somewhere". Being a Californian I was sort of accustomed to odd combinations, but had not heard of this before. Now, after a couple of decades of Midwestern life, I am not only accustomed… I miss the noodles when I go to those Tex-Mex or SouthWestern Style places. While I enjoy a moderate amount of ‘Heat’ in my Chili, I find my system agrees with the nutmeggy/cinnamon combinations found at Empress, Skyline, or Gold Star Chili parlor’s. I just wish the pro’s would use a bowl instead of a plate… Give me a bowl of 5 way, and I will just grin… You can have your Tex-Mex Bowl of Red anyday.[8D]
Midwestern Chili……………Great Stuff !!
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