The basic recipe for Cincinnati chili is much like others containing beef, onions, and chili powder, but that’s where the similarity ends. Cinnamon and a variety of spices such as cloves, ginger, and allspice are also added to make this very unique chili. You order the chili by which "way" you like it—2-Way is chili over spaghetti, 3-Way with cheese added, 4-Way adds onions, and 5-Way is the works: spaghetti, chili, beans, onions, and cheese. No matter what "Way" you order the chile, it’s always served with oyster crackers.
This sauce, similar to that served at the worldrenowned Antoine's restaurant in the French Quarter of New Orleans, represents the essence of Creole cookery. It is wonderful when served over chicken, shrimp, or rice dishes.
When chile growers Joe and Martha Lujan of Las Cruces, New Mexico were kind enough to show Harald and his wife Renate around their chile fields and roasting facility, Martha fixed them this tasty snack. Joe had just roasted a batch of green chiles, and Martha took some to the kitchen, stuffed them with Longhorn cheese, wrapped them in a tortilla and heated them in the microwave.