Grill/Smoke/Roast = SnS Grills Kettle + SnS Deluxe Insert & Drip n' Griddle
Grill/Smoke/Roast = Hasty-Bake Gourmet Dual Finish with HB rotisserie and Grill Grates
Smoke = Weber Smokey Mountain 22.5"
Pizza = Blackstone Propane Pizza Oven (Stacy's, but she let's me use it sometimes)
Indoor Cooking = LG Studio 30" gas range
Camp Cooking = Coleman 2 burner white gas stove
Thermometer = FireBoard FBX2 with 2 ambient and 6 meat probes
Thermapen Mk IV = Light blue
Thermapen Mk IV = Black
PID Controller = Fireboard Drive + Auber 20 CFM Fan (FB gen 1 fan)
PID Controller = Fireboard Drive + Fireboard 20 CFM Fan (FB gen 2 fan)
Knives
Wusthof Classic Ikon set: 9" carving knive, 2X 8" Chef's Knife, 7" Santoku and three utility knives
Kamikoto Kuro set: 7" Santoku, 6.5" Nakiri, 5" Utility
Amazing Ribs Brazilian Steak knife set
Favorite wine = whatever is currently in the wine rack
Favorite beer = Sam Adams Boston Lager or Shiner Bock
Favorite whisky = Lagavulin Distiller's Edition 16 year old single malt
Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ", Raichlen’s “Brisket Chronicles”
Current MCBS - Momofuku
Current fanboy cookbook - "Chasing Smoke: Cooking Over Fire Around the Levant"
Army Chili Mac was the best. From everything I have heard both Chili Mac and Chop Suey (which was basically American Goulash or Slumgullion) more or less originated in Ohio area and got brought into the Army Mess Hall system during WW2. It wouldn't be a day in the Army without Chili Mac or Chop Suey. #justsaying :-)
We're a frugal bunch in Ohio. One thing the German and Eastern European ancestry around here was good at, was tail to snout. Nothing wasted. If they could boil a shoe and make you eat it, they would.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
This just reminds me that it's time to make some good ole chili, no beans. Eat it however you enjoy it on top of whatever you enjoy. For me chili and cornbread.
We had a restaurant over in Burbank called Chili John’s. And you guessed it, their main dish was Chili. They served it many different ways. And you could put the Chili over macaroni or spaghetti noodles. Beans or no beans.
When your staple is Chili, you got to serve it different ways.
Lang 48 inch Deluxe Patio Model (burns hickory splits)
PK 360 (burns premium lump charcoal with wood chunks)
28 inch Blackstone Griddle (propane)
Rubs I love:
Yardbird by Plow Boys
Killer Hogs by Malcom Reed
AP Rub by Malcom Reed
Meat Church (any)
Three Little Pigs Memphis Style for ribs
Would love to try Meathead's commercial rub
Sauces I love:
Gates'
Joe's
Pa & Ma's
Killer Hogs Vinegar Sauce
Disposable Equipment I use:
Disposable cutting boards
Tumbleweed chimney starters
Aluminum foil
Aluminum pans (half and full)
Latex gloves
Diamond Kosher Salt
Vice-President of BBQ Security, Roy
He's a pure-bred North American Brown Dog
He loves rawhide chewies
My wife calls me "Teddy" and I call her "Princess" and that's where "mrteddyprincess" comes from.
This article appears in today's Indianapolis Star.
The chili that broke the rules
For years, the best in Indianapolis was Blacker’s
but won hearts
Indianapolis Star|USA TODAY NETWORK
1922 advertisement for Blacker’s Famous Food Products IndyStar Archives
(A version of this story originally appeared in 2018
.)
Hoosier chili pre-dates Cincinnati chili, which was created by Macedonian immigrant Tom Kiradjieff in 1922. Cincinnati chili has cinnamon and a blend of Middle Eastern spices and spaghetti. A heaping crown of cheddar cheese is optional.
Some have speculated pasta helped stretch out meals during the Great Depression. However, as far back as 1908, a Mrs. E.C. Comer of Indianapolis submitted her chili recipe, which called for a '10 cent piece of boiling beef' and spaghetti, to an Indianapolis newspaper. At 5 cents a box, spaghetti or macaroni was a budget stretcher or a way to dilute the 'heat' of the spices for the Midwestern palate long before the Great Depression.
One of Indianapolis’s earliest purveyors of chili, or 'chile' as it was then known, was Dory C. Blacker, who moved to the city from Thorntown in 1904 at the age of 16 to work at the J.F. Darmody Candy Co. After a few years, Blacker went into business for himself at 347 Indiana Ave. There, he started making his famous chili con carne as a side gig but the dish proved so popular, he moved from candy to chili, according to an April 12, 1976, article in the Indianapolis News.
D.C. Blacker’s Chile Parlors had four locations open all night – 55 Mass. Ave, 139 S. Illinois St, 16 W. Ohio St and 320 E. Washington St. Blacker’s served different variations of chili and hot tamales. George Tilford/IndyStar Archives
D.C. Blacker’s Chile Con Carne Products at 45 S. Cruse on the east side churned out 43,000 cans of the stuff and as many cans of seasoning each day. Blacker was allegedly once offered $25,000 for the recipe. Soon, he decided to open eateries devoted to his signature dish.
By 1924, there were five Blacker’s Chile Parlors in town. During the 1920s and 30s, local boxers flocked to these establishments and there may or may not have been some gambling in one of the restaurants. Dory Blacker retired and closed the parlors in 1965. He died five years later, leaving his secret recipe with a brother.
In 1976, Robert Buehl and Irene Reinhart bought the Blacker’s recipe remaining restaurant and moved it from its original location on West Ohio Street to 119 N. Pennsylvania St.
Two years later, the spot moved to the eastside and was rechristened Charros, according to a 1979 advertisement in the Indianapolis News. As the name suggested, Charros served Mexican food but chili remained on the menu. In 1980 the restaurant went out of business, Buehl told the Indianapolis News in 1985.
Blacker’s recipe was among the most requested when readers wrote into both the Star and News. The original was a closely guarded secret, but those who responded to requests swore they had a version that was 'just like Blacker’s.'
Two recipes that allegedly came close to the original
In 1975, Anita King submitted her family recipe for King Chili that was obtained by a man who worked for Blacker’s Chile Parlors and later opened his own restaurant in Columbus, Ind.
King Chili
3 medium-size potatoes
1/2 teaspoons salt
1 pound ground beef
1 medium onion, chopped
1 quart tomato juice
1 can red beans
1 teaspoon chili powder
Directions
Boil potatoes until tender. Spring salt in skillet; brown ground beef and onion in skillet. Mash potatoes. Put the potatoes and tomato juice in a large saucepan.
Crush beans and add to hamburger mixture and tomato juice mixture. Add chili powder; bring to a boil. reduce heat and simmer for 1 hour.
The following recipe could possibly be the closest since the recipe calls for the ground beef to be cooked in fat. The key is to chill overnight and then skim off the fat and reheat.
Just like Blacker’s Chile
1 pound ground beef
1/2 pound suet
10 large chili peppers
1 teaspoon seeds from peppers
1 clove garlic
1 teaspoon ground cumin seeds
1 16-ounce can chili beans in sauce
Cooked spaghetti, if desired
Directions
Sear beef and suet in skillet until half done. Place in a large kettle, add a generous covering of water.
Grind peppers, seeds, garlic and cumin and add to meat. Add beans.
Cook over low heat until done; chili will cook down to a deep dark color.
Two recipes that allegedly came close to the original
In 1975, Anita King submitted her family recipe for King Chili that was obtained by a man who worked for Blacker’s Chile Parlors and later opened his own restaurant in Columbus, Ind.
King Chili
3 medium-size potatoes
1 ⁄2 teaspoons salt 1 pound ground beef 1 medium onion, chopped 1 quart tomato juice 1 can red beans 1 teaspoon chili powder Directions
Boil potatoes until tender. Spring salt in skillet; brown ground beef and onion in skillet. Mash potatoes. Put the potatoes and tomato juice in a large saucepan.
Crush beans and add to hamburger mixture and tomato juice mixture. Add chili powder; bring to a boil. reduce heat and simmer for 1 hour.
The following recipe could possibly be the closest since the recipe calls for the ground beef to be cooked in fat. The key is to chill overnight and then skim off the fat and reheat.
Just like Blacker’s Chile
1 pound ground beef
1 ⁄2 pound suet 10 large chili peppers 1 teaspoon seeds from peppers 1 clove garlic 1 teaspoon ground cumin seeds 1 16-ounce can chili beans in sauce Cooked spaghetti, if desired Directions
Sear beef and suet in skillet until half done. Place in a large kettle, add a generous covering of water. Grind peppers, seeds, garlic and cumin and add to meat. Add beans.
Made a pot of chili last night since the weather has gotten cold here at night in the Los Angeles foothills (40 degrees....brrrrr). This time I tried my chili over spaghetti noodles.......WOW. I've heard of chili over spaghetti noodles, but never experienced it.
In Cincy, top with Shredded Cheddar you have the Classic Three Way!
Add diced onion = 4 way. Chili, bean, cheese n onion over spaghetti is 5 way.
Cannot be beat! Finish with a chocolate mint York Pattie you are in heaven.
A dog on a bun followed by mustard, chili then cheddar you have the Cheese Coney!
Onions are optional.
Ohh yeah cannot forget oyster crackers with tabasco sauce washed down with fountain Pepsi
Last edited by Alan Brice; February 20, 2026, 02:44 PM.
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