3-way, baby!

I was introduced to Cincinnati Chili late in life, at a Skyline Chili restaurant while visiting southeastern Indiana and Ohio. Better late than ever, though! I was hooked.

I’ve been trying to make the quarantine-induced endless stream of home-cooked meals interesting, so I dusted off a recipe from our Joy of Cooking and made it for dinner yesterday. It was delicious! I might make it every week. 🙂

If you’ve never been treated to the savory goodness of the blended spices in its sauce, you are missing out. Check your spice cabinet inventory and get cooking!

Here’s how to make you some!

Cincinnati Chili (adapted from Joy of Cooking)

Makes 3 servings

Bring 2 cups water to a boil in a large pot

1 lb ground beef sirloin

Stir until separated, and reduce heat to a simmer.


1 medium onion, finely chopped
3 garlic cloves, crushed
1 8 ounce can tomato sauce
1 T apple cider vinegar
1 T Worcestershire sauce

Stir in:

5 whole black peppercorns, ground
4 whole allspice berries, ground
1/4 tsp ground cloves
1 large bay leaf
1 tsp salt
1 tsp ground cinnamon
1/2 tsp ground red pepper
1/2 tsp ground cumin
1⁄4 ounce unsweetened chocolate, grated

Bring again to a boil, then reduce the heat to a simmer and cook covered for 2 1⁄2 hours. Refrigerate overnight and reheat, or eat it right away! Don’t forget to discard that bay leaf.

For a 2-Way, serve over cooked thin spaghetti (2 oz of dry pasta per serving).
For a 3-Way, which is my favorite, add a pile of finely shredded cheddar cheese.
For a 4-Way, add chopped onions on top of the cheese.
For a 5-Way, add cooked red kidney beans.

Sep 16, 2010


While reading my daily batch of news and blogs this morning, I came upon a blogpost that left me with an unshakable craving for crepes.

So I pulled out Joy of Cooking and whipped up some batter.   It has to sit in the fridge for a bit, so by the time Monte gets up we can have crepes for breakfast.

Yum.  Can’t wait.

If you, too, would like to make them, and don’t have a Joy of Cooking, here is the recipe:

Basic Sweet Crepes (makes about 12 7 1/2″ crepes)

Combine in a blender or food processor until smooth:

1/2 c all purpose flour
1/2 cup milk
1/4 cup lukewarm water
2 large eggs
2 Tbsp unsalted butter, melted
1 1/2 Tbsp sugar
pinch of salt

Pour batter into a pitcher or other container with a pouring lip.  Cover with plastic wrap and let stand for 30 mins or refrigerate up to 2 days.  (This allows the flour to thoroughly absorb the liquid and gives the gluten in the flour a chance to relax.)

Place a nonstick or seasoned crepe pan over medium heat.  Coat with a little unsalted butter.

Pour about 1/4 cup of batter into pan and swirl pan to distribute evenly.  Cook until top is set and underside is golden.  Flip with fingers, fork or spatula.  Cook other side and remove to warm plate or wax paper, if you want to stack them to freeze and save for later (for up to a month).

I like to eat mine with a little powdered sugar sprinkled on top.