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Cincinnati Chili Recipe - Authentic Cincinnati Skyline Chili

Here’s a great skyline chili recipe that even those who aren’t in Cincinnati can enjoy.

  • 1 quart water
  • 2 medium onions, finely chopped
  • 2 (8 oz.) cans tomato sauce
  • 1/2 teaspoon ground allspice
  • 1 1/2 teaspoon red pepper
  • 1 teaspoon ground cumin
  • 3 to 4 tablespoons chili powder
  • 1/2 oz. unsweetened chocolate
  • 2 pounds ground beef
  • 4 cloves garlic
  • 2 tablespoons vinegar
  • 1 whole bay leaf
  • 5 whole cloves
  • 2 teaspoons Worcestershire sauce
  • 1 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Directions

  1. In a 4-quart pot, add the ground beef and bring to a slow boil over medium heat for 30 minutes. While cooking, stir beef occasionally and separate into a fine crumbled texture.

  • Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or so. You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.

  • Serve over cooked spaghetti.

    • How to serve Skyline Chili:

      3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese

    4-way: includes spaghetti, chili sauce, Cheddar cheese and onions

    5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

    => Cincinnati Chili Recipe: Vegetarian Cincinnati Chili

    Instead of beef, this recipe uses a meat substitute. I bet meat lovers won’t be able to tell the difference, instead, they’ll be slurping up this delicious chili by the spoonfuls.

    • 8 oz. spaghetti
    • 1 tablespoon olive oil
    • 1 (12 oz.) package frozen burger style veggie crumbles
    • 1 onion, chopped
    • 1 tablespoon minced garlic
    • 1 cup tomato sauce
    • 1 cup water
    • 1 (14.5 oz.) can diced tomatoes
    • 2 tablespoons red wine vinegar
    • 2 tablespoons chili powder
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon paprika
    • 1/2 teaspoon ground allspice
    • 1 tablespoon light brown sugar
    • 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon hot pepper sauce
    • 1 cup kidney beans, drained and rinsed
    • 1 cup Cheddar cheese, shredded (optional)

    Directions

    1. In a large skillet, sauté the onion in the olive oil until the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.

  • Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until mixture begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.

  • While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.

  • Stir beans into the chili mixture and mix lightly.

  • Add spaghetti to serving bowls and pour chili mixture on top. Sprinkle with cheese.

    • Cha…cha…cha…it’s chili time!
    http://www.best-chili-recipes.com

    Source: www.a1articles.com