Audrey2Katrina wrote:Ruth's Chris... the original is right here in New Orleans... and man what a meal!
A2K
Have one in Cary, NC (not too far from Raleigh) that my sister and brother-in-law have eaten at a couple of times and they really enjoyed it!
One Restraunt you just love
Moderator: S2k Moderators
-
Skywatch_NC
- Category 5
- Posts: 10949
- Joined: Wed Feb 05, 2003 9:31 pm
- Location: Raleigh, NC
- Contact:
-
therock1811
- Category 5
- Posts: 5163
- Age: 39
- Joined: Thu May 15, 2003 2:15 pm
- Location: Kentucky
- Contact:
-
Miss Mary
Homemade Skyline Chili
2 lb. ground chuck (uncooked)
1 quart water
1 Tablespoon salt
1 Tablespoon pepper
1 1/2 Tablespoons crushed red pepper
1 1/2 Tablespoons white vinegar
2 Tablespoons onion flakes or chopped onion
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cumin
3 large bay leaves
1 large can of Hunt’s tomato sauce (15 ounce?)
2 dashes Worcestershire sauce
Put all in a large pot, bring to a boil and simmer slowly, uncovered for 6 hours. Skim off fat occasionally, remove bay leaves and serve.
Classic 3-Way:
spaghetti, chili and shredded mild cheddar cheese.
4-Way:
spaghetti, chili, diced onions OR red beans and cheese.
5-Way:
spaghetti, chili, diced onions, red beans and cheese.
Skyline Cheese Coney:
hot dog on bun, mustard, chili, diced onion and cheese.
*Note - it's been a long time since my family made this chili from scratch (we use a Cincinnati Chili mix now). I don't recall the size tomato sauce can we used, the recipe just states "large". But I do remember we learned to pre-mix the dry spices and then add 1/3, letting the chili simmer for several hours (you start out with raw meat, so you can't taste it right away!). After it cooks for a while and begins to resemble chili, then you can add more spices thru-out the final 2 hours of cooking time. Once the spices are in it, they're in for good. We ended up using 1/2 of what this recipe calls for. The full amounts listed above are for people who really like very spicy food! If we made this for guests we kept more of this spice mixture and they could add it if they preferred. So just go easy on these spices unless you have an iron stomach.
Enjoy!
Mary
2 lb. ground chuck (uncooked)
1 quart water
1 Tablespoon salt
1 Tablespoon pepper
1 1/2 Tablespoons crushed red pepper
1 1/2 Tablespoons white vinegar
2 Tablespoons onion flakes or chopped onion
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cumin
3 large bay leaves
1 large can of Hunt’s tomato sauce (15 ounce?)
2 dashes Worcestershire sauce
Put all in a large pot, bring to a boil and simmer slowly, uncovered for 6 hours. Skim off fat occasionally, remove bay leaves and serve.
Classic 3-Way:
spaghetti, chili and shredded mild cheddar cheese.
4-Way:
spaghetti, chili, diced onions OR red beans and cheese.
5-Way:
spaghetti, chili, diced onions, red beans and cheese.
Skyline Cheese Coney:
hot dog on bun, mustard, chili, diced onion and cheese.
*Note - it's been a long time since my family made this chili from scratch (we use a Cincinnati Chili mix now). I don't recall the size tomato sauce can we used, the recipe just states "large". But I do remember we learned to pre-mix the dry spices and then add 1/3, letting the chili simmer for several hours (you start out with raw meat, so you can't taste it right away!). After it cooks for a while and begins to resemble chili, then you can add more spices thru-out the final 2 hours of cooking time. Once the spices are in it, they're in for good. We ended up using 1/2 of what this recipe calls for. The full amounts listed above are for people who really like very spicy food! If we made this for guests we kept more of this spice mixture and they could add it if they preferred. So just go easy on these spices unless you have an iron stomach.
Enjoy!
Mary
0 likes
But one thing i do like KFC 
Who is online
Users browsing this forum: No registered users and 30 guests