Yield:6 servings
Ingredients
- 1 quart water (cold)
- 2 pounds ground beef
- 2 cups crushed tomato
- 2 yellow onions (diced)
- 4 cloves garlic (minced)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon unsweetened cocoa
- 1/4 cup chili powder
- 1 teaspoon cayenne
- 1 teaspoon cumin
- 2 tablespoons cider vinegar
- 1 bay leaf
- 1/4 teaspoon cloves (ground)
- 1 teaspoon cinnamon
- 1 1/2 teaspoons salt
For serving:
- Cooked spaghetti pasta to serve chili over
- Beans (I like black, but at the restaurant it's red kidneys)
- Chopped onions
- Oyster crackers
- Hot sauce (Tobasco and Tapatios are my favs)
- Shredded cheddar
Steps to Make It
- Gather the ingredients.
- Add beef and water to a 4-quart pot.
- Bring to a simmer while stirring, until the ground beef is in very small pieces.
- Simmer for 30 minutes and add all the rest of the ingredients.
- Simmer uncovered on low for 3 hours.
- Add water as needed if the chili becomes too thick.
- Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating
Cincinnati "Skyline" Chili can be ordered/served 5 different ways:
- Just the chili (honestly, eew. That is not the purpose of this kind of chili)
- Chili served over spaghetti
- Chili, spaghetti, and grated Cheddar cheese
- Chili, spaghetti, cheese, and onions
- Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans
- (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)
All are served with oyster crackers, and don't be shy with the Tobasco
Original recipe: Cuisinart
Posted by Jasmine