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A friend of mine gave me this recipe. He lives very close to Cincinatti. I made this yesterday and we ate it tonight for dinner. It was fantastic!
The inventor's Greek roots can clearly be seen in the unique blend of spices. The secrets to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. I've also included the five "ways" for ordering this wonderfully different chili, which is usually served over spaghetti.
Cincinatti Chili
1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tbsp Worcestershire sauce 1 tbsp unsweetened cocoa 1/4 cup chili powder 1 tsp cayenne 1 tsp ground cumin 2 tbsp cider vinegar 1 whole bay leaf 1/4 tsp ground cloves 1 tsp cinnamon 1 1/2 tsp salt cooked spaghetti to serve chili over, optional Preparation:
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 on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving. The Cincinnati "Skyline" Chili Ordering Code
1-way: just the chili
2-way: chili served over spaghetti
3-way: chili, spaghetti, and grated Cheddar cheese
4-way: chili, spaghetti, cheese, and onions
5-way: chili, spaghetti, cheese, onions, and beans
Very good recipe. Do you have a ground beef fat % recommendation? IMO, if boiling 85% lean should work. I'd personally add a couple of teaspoons of dark brown sugar to balance the unsweetened cocoa, cinnamon and vinegar, but it's not my recipe
I just used 2 lbs of ground chuck for this, and to be honest, I don't think it really needs any brown sugar to this, it might ruin the flavor that is intended, although I admit that I usually add a lot of brown sugar to my regular chili recipes, spaghetti sauces, etc. This is almost like a Coney hot dog sauce to me, and it was a perfect combination of spices that all meld together after refrigerating overnight.
Looks delicious! I'll try it as soon as I run out of the case of Skyline cans I bought last weekend.
If you ever see a recipe for Cincinnati chili that instructs you to brown the ground beef, it is not authentic. The texture just won't be right unless you boil the beef in water.
Looks delicious! I'll try it as soon as I run out of the case of Skyline cans I bought last weekend.
If you ever see a recipe for Cincinnati chili that instructs you to brown the ground beef, it is not authentic. The texture just won't be right unless you boil the beef in water.
I used to be able to get Skyline down here, cant get it anymore.
I became addicted to the stuff when I lived in Louisville, will have to give this recipe a try.
SO's grandpa lives in Cincy; we always go to Skyline when we visit. He sends us seasoning packets upon request, too, so we can make it at home. SO's Cincinnati Chili is wonderful. I agree, the ground beef must be boiled, not browned. So weird, but so good.
SO's grandpa lives in Cincy; we always go to Skyline when we visit. He sends us seasoning packets upon request, too, so we can make it at home. SO's Cincinnati Chili is wonderful. I agree, the ground beef must be boiled, not browned. So weird, but so good.
I heard something to the effect that Skyline packets are no longer available. But, I like Gold Star (Skyline's direct competitor) better anyway. Here is a link to Gold Star:
Gold Star Chili | Online Ordering (http://www.goldstarchili.com/buy-gold-star/online-ordering/index.php - broken link)
Empress Chili (another competitor that went under decades ago) used baker's semi-sweet chocolate.
Neither Skyline nor Gold Star use any form of chocolate.
An experience cook should be able to put certain Mediterranean based spices together in proportions that would simulate a chocolate flavor (although chocolate isn't used).
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