I lived in Cincinnati with my parents during my youth in the late 60s for a short while and then again from 1971 to 1979. During this period I was taken to Cincinnati’s Chili parlors of which there are many, on a regular basis. Later in life I became a restaurateur running many of Londons iconic Restaurants such as Kensington Place, River Café,
Jo Allen, Baltic, My Old Dutch to name but a few. But the spicy taste of the Cincinnati Chili always stayed with me and I wanted to create a dish based on this particular style of chili.
The Idea
I thought that people in England wouldn’t appreciate the traditional Cincinnati method of eating chili which is with Spaghetti, onion and cheese and the thought of serving it with rice, as we do in Britain was not really the way forward so I created the Cincinnati Chilibomb. It's an aromatic, not too spicy chilli served in a freshly baked brioche sphere with caramelised and thinly sliced onions , a cheese mix of grated cheddar & mozzarella and chili oils to add the level of heat that you desire from jalapeno all the way up to Carolina Reaper (the hottest chilli in the world)
You choose.