I'm not saying I dislike this, I found it informative and interesting, I would just like this more if there was a tasting portion where all of you taste the dishes in question. It may be formulaic and it may not be easy to pull of, but it's something I'd consider. Either way, I'd watch more of this series
I was born and raised in Cincinnati. I’ve always considered Cincinnati style chili and Texas chili to be two different variations of the same dish. I love skyline chili (one of the more popular versions of Cincinnati chili, it has several restaurants throughout Ohio and the Midwest), I eat it all the time!
Grew up in TX and never knew this. Chili for our family meant meat, beans, some relative's secret spice medley, onions, and jalapeños--3 alarm...minimum. Amazing on day 1; even better on days 2 and 3. I'm grateful that TX chili evolved beyond its non shelf stable origins.🤣
Watching these two restauranteurs is just slightly more entertaining than watching paint dry. That said, chili is like pizza in that it's all good. Most guys can cook pretty good chili and that's essentially proof that you can't screw it up. Anything a drunk guy can cook from scratch is bulletproof.
As a kid in south side Chicago I visited a friends home and they were cooking chili, it was a pot of sauce, no meat or beans or tomatoes. Dip the tortillas and eat. It was a revelation. 😊
I moved to Cincinnati from Texas 40 years ago. They are different animals, for sure. These days Cincinnati chili is more to my taste, but I've gone soft after 4 decades
I'm from Texas and I've made Cincinnati chile for years and regular chile and I love them both. Cincinnati chili is of course a pasta sauce, not something people eat by the bowl full, but eaten the way it's intended with a nice pile of chopped onions and cheddar on top...YUM!!! I'm also partial to regular chile, the kind we make as soon as the temp drops below 80. I usually throw a pot together every couple of weeks through Fall and Winter.
The one time I ate Skyline Chili in Cincinnati… well, let’s say it didn’t stick around long enough to fully absorb the nutrient content. Firehose City, but then I felt better Texas Chili? Well, it depends where you get it, right? Texas Chili Parlor in Austin is tough to beat.
I’m from central IL and now live in Texas. It’s weird to me that TX chili doesn’t have beans but it’s interesting to know the history and the why. But I also used to go to Steak ‘n Shake and they had chili 5 way and I was SO confused why they’d put spaghetti in chili. lol. I’d eat either but imo BOTH are weird. To me chili has meat, beans, tomato, bell pepper, onion, spices and jalapeño if you like heat.
Born and raised in Texas. We always did hunks of beef (kind of like stew beef) in chili. Absolutely no beans or veggies. We do use a small amount of tomato paste. It is delicious, but absolutely not good for a hotdog or a burger. I don't know where this dude serving chili in CA is coming from.
The Texas guy goes on about well it isn't called chili it is Cincinnati chili implying that the modifier makes it not chili...... While calling it TEXAS chili the whole time.... So people who get that snobby about food like that not takes it serious but actually snobby like he seemed to be in this video irks me so for no other reason than that Cincinnati chili wins my vote. At least that guy is just like hey it tastes good so who cares....
GOOD NEWS! They're both right and they're both wrong! Cincinnati can take their weirdo Macedonian ingredient list and toast them. I love their history, love their tradition, HATE their taste. Likewise, Texan's strict adherence to ingredients based on a 16th century lack of refrigeration is admirable but unnecessarily restrictive. We're not headin' out on the range on horseback for 6 weeks, Tex. And now ima piss off EVERYONE and proudly declare: "Beans FTW!"! Betcherazz you add beans, and hella lot OF them. High in fiber, protein, potassium, magnesium, and B6, they cost nearly NOTHING, stretching your food dollar substantially while secretly feeding vegetables to picky eaters. I'll give Cincy this: the 1-way through 5-way gig is THE WAY TO GO. And when you see the MOUNTAIN of finely grated cheddar atop noodles, rice, hot dogs or fries, you'd think you were in Wisconsin. It's AWESOME. The pasta, rice, fries, hashbrown, Fritos, or baked potato options for UNDER chili are all further examples of chili's ability to be stretched, very cheaply, and almost imperceptibly.
Pfft! The best chili, pizza, BBQ, hamburger, etc., is dependent on one thing, who made it. If you had it as a child, then your family made the best, nearly every time. Nothing to do with pretentious chefs in various regions all vying for fame and accolades.
l think the Texas chili guy should make his chili with horse meat, what with him beating that "shelf-stable" dead horse so hard. You're selling chili in a Burbank restaurant, settle it down with the cowboy realism.
Eaten both and you can keep Cincinnati "chili" there is no chili in it. It is closer to spaghetti sauce. There are not supposed to be beans in it either, TX.
Texas chili blows. Now authentic, historically accurate Mexican chili con carne is amazing. My uncles drove cattle all their lives and they put fresh tomatoes and onions in theirs. What kind of lame ass cowboys do they have in Texas?
Texans are pretty snooty about their chili, considering that it's just meat and peppers, but at least they don't actively set out to ruin it like Cincinnati does.
I love grubbin especially regional grubbin. Anything that happens in Ohio is no way, no how chili. You notice how they call it meatsauce. Meatsauce is world wide. But chili is the Southwest.
Okay, either lose the “contest” schtick and make this just a history vs history series of rival foods OR Get a rotating panel of judges (it can be even numbered if you still want ties) to actually eat the foods after learning about them and render a decision. I like the series but this half-assed format ain’t doin’ it for me.
Neither of these chilis sound good. I don't care about it being shelf-stable. Chili I like best has tomatoes & beans in it, but isn't sweet like Cincinnati chili.
I'm not saying I dislike this, I found it informative and interesting, I would just like this more if there was a tasting portion where all of you taste the dishes in question. It may be formulaic and it may not be easy to pull of, but it's something I'd consider. Either way, I'd watch more of this series
Trae on the road, eatin' at different places, maybe trying some local "specialties". A redneck version of Anthony Bourdain. Make it happen.
I was born and raised in Cincinnati. I’ve always considered Cincinnati style chili and Texas chili to be two different variations of the same dish. I love skyline chili (one of the more popular versions of Cincinnati chili, it has several restaurants throughout Ohio and the Midwest), I eat it all the time!
Grew up in TX and never knew this. Chili for our family meant meat, beans, some relative's secret spice medley, onions, and jalapeños--3 alarm...minimum. Amazing on day 1; even better on days 2 and 3. I'm grateful that TX chili evolved beyond its non shelf stable origins.🤣
Pour it over rice and you stretch it, plus nothing goes together like red beans and rice.
Watching these two restauranteurs is just slightly more entertaining than watching paint dry. That said, chili is like pizza in that it's all good. Most guys can cook pretty good chili and that's essentially proof that you can't screw it up. Anything a drunk guy can cook from scratch is bulletproof.
As a kid in south side Chicago I visited a friends home and they were cooking chili, it was a pot of sauce, no meat or beans or tomatoes. Dip the tortillas and eat. It was a revelation. 😊
I moved to Cincinnati from Texas 40 years ago. They are different animals, for sure. These days Cincinnati chili is more to my taste, but I've gone soft after 4 decades
I'm from Texas and I've made Cincinnati chile for years and regular chile and I love them both. Cincinnati chili is of course a pasta sauce, not something people eat by the bowl full, but eaten the way it's intended with a nice pile of chopped onions and cheddar on top...YUM!!!
I'm also partial to regular chile, the kind we make as soon as the temp drops below 80. I usually throw a pot together every couple of weeks through Fall and Winter.
Much like the barbeque question, the only correct answer is yes.
🍲😋🍝
This really could have been me living in OH and my dad a chili snob from TX debating
TX dude stated his case in the beginning, and stuck to it the whole time.
Sorry honey, I don't live on the range and these days we eat vegetables to survive! I'm with the flexible recipe myself, gimme those BEANS!
We call four ways with onions - four way now.
We call four ways with beans - four way later.
As in does it smell bad now or later 😂
I love both! They both have their merits, depending upon their applications.
I had chili for dinner! I wish I had yours, both look delicious!
Damnit Trae, now I want chili. 🙁
The one time I ate Skyline Chili in Cincinnati… well, let’s say it didn’t stick around long enough to fully absorb the nutrient content. Firehose City, but then I felt better Texas Chili? Well, it depends where you get it, right? Texas Chili Parlor in Austin is tough to beat.
Pretty sure none of these types of chili would hurt my feelings.
*Gimme eat.*
I’m from central IL and now live in Texas. It’s weird to me that TX chili doesn’t have beans but it’s interesting to know the history and the why. But I also used to go to Steak ‘n Shake and they had chili 5 way and I was SO confused why they’d put spaghetti in chili. lol. I’d eat either but imo BOTH are weird. To me chili has meat, beans, tomato, bell pepper, onion, spices and jalapeño if you like heat.
Born and raised in Texas. We always did hunks of beef (kind of like stew beef) in chili. Absolutely no beans or veggies. We do use a small amount of tomato paste. It is delicious, but absolutely not good for a hotdog or a burger. I don't know where this dude serving chili in CA is coming from.
WellDone!
this 'splains everything!
The Texas guy goes on about well it isn't called chili it is Cincinnati chili implying that the modifier makes it not chili...... While calling it TEXAS chili the whole time.... So people who get that snobby about food like that not takes it serious but actually snobby like he seemed to be in this video irks me so for no other reason than that Cincinnati chili wins my vote. At least that guy is just like hey it tastes good so who cares....
I enjoy both. Though sometimes Cincinnati style can be a little heavy on the cinnamon.
BBQ has divided families
GOOD NEWS! They're both right and they're both wrong! Cincinnati can take their weirdo Macedonian ingredient list and toast them. I love their history, love their tradition, HATE their taste. Likewise, Texan's strict adherence to ingredients based on a 16th century lack of refrigeration is admirable but unnecessarily restrictive. We're not headin' out on the range on horseback for 6 weeks, Tex. And now ima piss off EVERYONE and proudly declare: "Beans FTW!"! Betcherazz you add beans, and hella lot OF them. High in fiber, protein, potassium, magnesium, and B6, they cost nearly NOTHING, stretching your food dollar substantially while secretly feeding vegetables to picky eaters. I'll give Cincy this: the 1-way through 5-way gig is THE WAY TO GO. And when you see the MOUNTAIN of finely grated cheddar atop noodles, rice, hot dogs or fries, you'd think you were in Wisconsin. It's AWESOME. The pasta, rice, fries, hashbrown, Fritos, or baked potato options for UNDER chili are all further examples of chili's ability to be stretched, very cheaply, and almost imperceptibly.
You're talking chili without green chili from Colorado.
Sure. 😅
😂 Colorado? No wonder you misspelled it 😂
Pfft! The best chili, pizza, BBQ, hamburger, etc., is dependent on one thing, who made it. If you had it as a child, then your family made the best, nearly every time. Nothing to do with pretentious chefs in various regions all vying for fame and accolades.
A hard no on tomatoes in chili.
I'm confused. Sometimes I can't tell the difference between Cincinnati chili and a Cleveland steamer. They look so much alike. 😅
😂
This comment made me spit my chili out🤣😂🤣
l think the Texas chili guy should make his chili with horse meat, what with him beating that "shelf-stable" dead horse so hard. You're selling chili in a Burbank restaurant, settle it down with the cowboy realism.
💀
Eaten both and you can keep Cincinnati "chili" there is no chili in it. It is closer to spaghetti sauce. There are not supposed to be beans in it either, TX.
Come on! Cincy chili isn’t even chili!
I abhor beans in chili. I have IBS, I cannot eat beans
Cincinnati doesn't have chili: they have diarrhea in a bowl.
😂😂😂😂
Texas chili blows. Now authentic, historically accurate Mexican chili con carne is amazing. My uncles drove cattle all their lives and they put fresh tomatoes and onions in theirs. What kind of lame ass cowboys do they have in Texas?
Texans are pretty snooty about their chili, considering that it's just meat and peppers, but at least they don't actively set out to ruin it like Cincinnati does.
I love grubbin especially regional grubbin. Anything that happens in Ohio is no way, no how chili. You notice how they call it meatsauce. Meatsauce is world wide. But chili is the Southwest.
Okay, either lose the “contest” schtick and make this just a history vs history series of rival foods
OR
Get a rotating panel of judges (it can be even numbered if you still want ties) to actually eat the foods after learning about them and render a decision.
I like the series but this half-assed format ain’t doin’ it for me.
Neither of these chilis sound good. I don't care about it being shelf-stable. Chili I like best has tomatoes & beans in it, but isn't sweet like Cincinnati chili.
Wow. A lot of sensitive people lol. Watch the History!
I'll bet some of you think Chicken Tikka Masala is actually from India
The way fortune cookies are from Peking. 😂