Okay, let’s have a serious conversation about chili. There is Texas chili, Mexican chili, Arizona chili, New York chili and probably even Peking chili…but the only chili in the world worth talking about, in serious chili circles, is Cincinnati chili.

This is not your ordinary chili, no sir, it just does not sit there in a bowl all brown and steaming..lacking in any real personality. Oh sure, you can add a few embellishments to ordinary chili in an attempt to tease your taste buds, but it doesn’t rise to the greatness of Cincinnati chili. For those of you who have not had the full Cincinnati chili experience, let me explain.

First you start with the basics…a bowl of spaghetti covered with a healthy serving of Cincinnati chili (it is recommended that you use a handful of oyster crackers to help soak up the juices) . So far, so good.

Alright, you are a little more adventuresome so you add a helping of red kidney beans (already seeped in the basic recipe)…don’t forget the oyster crackers!

Yeah, then what?… generously sprinkle chopped onions over the mixture…and don’t forget the oyster crackers.

Finally, the piece de resistance, cover the mixture with grated sharp cheddar cheese…please don’t forget the oyster crackers.

There you have it…chili in it’s purest form (for crying out, loud don’t forget the oyster crackers). Take that, you disillusioned Texan, Mexican, Arizonan, New Yorker and Pekingese (did I really say that?) chili apologists…you’ve been exposed!

Ah, now it’s time for a Little Kings Ale to wash it all down!

If you don’t believe me, try this recipe:http://southernfood.about.com/od/crockpotchili/r/bl32c1.htm