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Prep Time: 20 Minutes Cook Time: 2 Minutes |
Ready In: 22 Minutes Servings: 8 |
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This recipe is an approximation of a famous dish in Cincinnati called Skyline Chili or just Skyline . The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili 3-way , 4-way or 5-way depending on the number of toppings they add. Ingredients:
3 medium onions, chopped |
6 cloves garlic, minced |
3 tablespoons vegetable oil |
4 lbs lean ground beef |
1/3 cup chili powder |
2 tablespoons sweet paprika |
2 teaspoons ground cumin |
1 teaspoon ground coriander |
1 teaspoon ground allspice |
1 teaspoon dried oregano, crumbled |
1 teaspoon salt |
1/2 teaspoon cayenne |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground cloves |
1/4 teaspoon ground mace |
1 bay leaf |
3 cups water |
1 (16 ounce) can tomato sauce |
2 tablespoons red wine vinegar |
2 tablespoons molasses |
1 ounce unsweetened chocolate, chopped fine |
thin spaghetti, cooked |
kidney bean |
chopped onion |
shredded cheddar cheese |
oyster crackers |
Directions:
1. In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
2. Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
3. Add the spices and cook, stirring for about a minute.
4. Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
5. Discard the bay leaf.
6. Ladle over the hot spagetti and pass the toppings seperately.
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