Review: Cin Chili Mix
It’s no secret that I love a good chili. Hell, I love bad chili – it’s still chili after all. So naturally, one of my finds at the 2006 Fiery Foods show was Cin Chili. Now, before you think exactly what I thought, it’s not a Cincinnati Chili Mix. In fact, I think I rather insulted Cindy herself with that question. But she was gracious enough to explain to me that the name is a play on her name (Cindy) and has nothing to do with Ohio.
Cindy Reed is a two time winner of the CASI International Chili Championship, so she certainly has the qualifications to back her up. After 2 weeks of being home here in NYC (sans chili) I cracked and decided to take Cin Chili Mix for a test run.
Ingredients: Chili powder, onion, garlic, salt, cumin, silcon dioxide (anticaking agent), less than 1% monosodium glutamate.
The instructions are simple: (from the package) Brown 2lbs ground beef (or your favorite meat). Drain. Add 14oz. of beef broth. Add 8 oz. can of no salt tomato sauce. Bring to a full boil. Add Cin Chili Mix. Reduce heat and simmer for 30 minutes. For more heat add cayenne pepper. Serve with cheese, onions, beans, crackers if desired.
So here we go:
Small picture of beef, cause it’s just not that pretty rare.
After the beef has browned, drain and then stir in the beef broth and tomato sauce.
Add Cin Chili Mix – stir and let the chili simmer for 30 minutes.
After 30 minutes, we now have a nice looking bowl of red.
Mmmm Cin Chili
Overall: This is a great mix to cook up chili within an hour. All together it took me less then 45 minutes, although I let it cook a bit longer then recommended (excess liquid). It’s certainly not hot for an average chilehead, so I recommend adding the cayenne pepper or even some fresh – though those are hard to find in Manhattan in March. This chili is also a chili that tastes much better the next day. One package prepared according to the directions feeds about 4-5 hungry people.
I should try that.
Such simple ingredients but the final product looks delicious! I might just have to give this a try to get my chilli fix in a time crunch.
Lookin’ Good Nick! That definately sparked the appetite. At first glance, I thought that “Cin Chili” was going to have something to do with “Cinnamon” and that freaked me out. I don’t know why my brain went there first instead of Cindy or Cincinatti!
Ok I’m really hungry now. wow the beef broth sounds good in there. I’d say throw some Death Rain Nitro in the mix to bang it up a notch. Great Review! That last pic just threw me over the edge. I have to eat!, Do you have any left over?
Thanks Nick,
Its breakfast, and no one around here sells anything like that at this hour
Chili. I haven’t a good chili in years!
Nick … were you in prison or something? What’s that tatoo on your wrist?
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I love tats! I have on my left shoulder (of course I want more), Lisa has one on her back (of course she wants more), and Kristi has a few.
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No, this Lindauer has never even been arrested – so no prison time here. But yes, it’s one of three tats that I currently sport.
Nick you rebel you! You know there was someone on America’s most wanted that kind of looked like you. Hummmmmm
I’m dying to get a tat. i never got one because my Grandmother would’ve killed me. Even when I was in the Navy – No Tats!
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Could be my twin brother
I had to run down and get a breakfast burrito smothered in Chipotle sauce. I thought I was full then a saw that pic again and I’m still hungry!
What exactly is Monosodium Glutimate? Is that MSG?
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Same here MAD, Nick better stop putting up those pics so early in the morning.
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Nick is toying with us. If we could enlarge that pic, you would see that Blair actually signed his wrist
Blair 200?
Its a one of one, he doesnt want MSK to get jealous
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Yes it is. It is somehow a by product of corn. Not really sure how all that works. But there is your answer.
MSG – mon·o·so·di·um glutamate (m?n’?-s?’d?-?m)
(Abbr. MSG) A white odorless crystalline compound that is a salt of glutamic acid; it is used as a flavor enhancer in foods, an aplication that may cause Chinese restaurant syndrome in sensitive people.
In other words, a lower gastrointestinal evacuator.
mmmmmmm MSG-elicious!
We had a booth next to them last year at the Zesty Best in Costa Mesa CA. They kept handing us bowls of chili. We would just throw in some hot sauce. Yummmm! We were very well fed at that show – Real nice people
Pam…
I sent an email to you through the website.
Man that chili looks good, nothing like a hot bowl of chili on a cold night. Of course there is nothing wrong with a hot bowl of chili on a hot night as long as there is plenty of cold beer around.
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How can you go without chilli – it’s one part of my main diet
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Yeah I always have this problem with chinese – never thought it could be the MSG! doesn’t it act as a thickener too – makes chinese soups slimey
So that’s been my problem. I can’t eat Chinese Food – I’m might as well eat Ex-Lax instead
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Guys, not all chinese food contains MSG. Most of the places around me make a point of pointing out they dont use it.
MattUK, did you ever get my e-mail?
Just so we are perfectly clear
That last picture of the chili made me freaking hungary as hell I think that looks awesome!!!
Today is a great day I got my 3 most recent bottles in the mail
Halloween ’04 #83? i only looked at it throught the bubble wrap so far, N-59 #42, and 16Million #39 (it is not #40 but sure close enough
Ohh and 2 other items I forgot about, An old bottle of Blair’s Death Black top and seal, Whit red and Black label Big eyein the red with the classic skull, unlike another one I just got with White top no skull.
and (i forgot) Something called “Blair’s The Perfect Pod” in a Plastic half version of the reserves display case Golden Chipolte.with wood shavings and smoked pods. Is that a current product?
He had the perfect pod line about a year and a half ago.
mmmm chili. About time I cook me up a bowl of red myself! Looks good
What makes the chinese soups ‘slimey’ is not the MSG. It’s gum- usually guar or xanthan.
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Thanks Mad_Reilly
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MSG by itself has no flavor at all. It actually opens up the tastebuds on the tongue to make everything in a dish taste stronger. It’s kinda a way of cheating to make dishes have a very strong, pronounced flavor. That’s why it is so common in Chinese or Asian restaurants – it makes the salt extra salty!
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Wow pmac, that’s a real dream package to any of us!! You must be busy wheeling and dealing! I think that we’d better see some pics of your collection pretty soon, it’s sounds amazing. Good work!
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MSG bad
straightdope.com:
“MSG is a flavor enhancer that accentuates “meatiness.” It’s a component of the proteins found in many foods, but critics say in its purified form it can be a potent neurotoxin, causing nerve cells literally to excite themselves to death. An alleged example of this is “Chinese restaurant syndrome.” A half hour after eating MSG-laden soup, once a staple of budget Chinese cuisine, some people say they experience headaches, tightness of the chest, and a burning sensation. Researchers have had difficulty reproducing this in the lab, but the feds got so many complaints from the field they’ve issued tougher label requirements for MSG in meat and poultry and are thinking of doing the same for other foods.
MSG may also be harmful to babies, which is why it was yanked out of baby food 20 years ago. But MSG makers and some scientists hotly deny that MSG poses a threat to the average adult. If you want to avoid it, watch out for the term “natural flavoring” on ingredients labels. Until the rules are changed, that could be a camouflage for MSG.”
I find that MSG tastes like what my tongue would taste like if somebody chopped it off and ate it.
MSK, I didn’t get your email. We are having trouble with our site at the moment (webguys working on it). Sorry. If you want you can email me at home at
Thanks Pam
Just made this for dinner tonight. EXCELLENT!!
I love this chili, bought some at a trade show. Its the best i’ve ever had, but it is mild, if you like it hot, add some peppers. – BogChili
Thanks for the mention. The comments are great. Thanks everyone.
A throwback review from 2006 – I haven’t used the dry chili mix since then – but I’ll pick up some the next time I come across it to give it another whirl. Any other usage suggestions?