Cincinnati Chili Skyline Style |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is the closest recipe this native Cincinnatian has found to replace her beloved Skyline chili. I live in Texas now, and every time I make this for my Texan buddies I get it's not chili, but it's GREAT! Read more ! Try it. Also great minus the noodles as a chili-dog topper. Ingredients:
1 lb. natural ground beef (85/15 is what i prefer) |
16 oz. spaghetti noodles |
8 oz. bag shredded sharp cheddar cheese |
1 29 oz. can tomato sauce |
1 cup water |
1 large diced yellow sweet onion |
1-2 cloves garlic, minced |
1 tbsp. worchestershire sauce |
1 tbsp. unsweetened powdered cocoa |
1 cube or tbsp beef boullion |
1 tsp. cumin |
1 tsp. cinnamon |
1 tsp. chili powder |
1/8 tsp. cloves |
1/8 tsp. allspice |
oyster crackers and red or sweet yellow onion to top |
Directions:
1. Cook ground beef on stovetop over medium to medium high heat until browned through (about 5 min.) Add about 1/2 to 3/4 cup onion and the 1-2 cloves minced garlic and cook about 2 more minutes or until onion is translucent. The key with the onion is to cut the pieces pretty small, almost minced, so they are not noticeable. This is not your normal chunky chili, should be more of a saucy consistency. Break up the meat while you are cooking also!
2. Then, pour into a large (2-3 quart) soup pot. Add other ingredients (except cheese, noodles, crackers, and remainder of onion) and stir well. Bring to rapid boil, stirring frequently.
3. Once mixture boils, reduce heat to low, cover, and let simmer for 50-60 minutes. Meanwhile, boil spaghetti to desired tenderness and drain.
4. Layer in a bowl as follows: noodles, chili, onion, cheese, oyster crackers. I recommend eating with a knife and fork. Delicious!
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