Cincinnati “Skyline” Chili

The secret to this recipe are the long slow cooking, as well as the overnight refrigeration, which allow for all the excess fat to be removed. Also included are the five "ways" for ordering this chili, which is usually served over spaghetti.

This recipe serves 6

Whatcha Need:

• 1 quart cold water
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions, diced
• 4 garlic cloves, minced
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon ground cumin
• 2 tablespoons cider vinegar
• 1 whole bay leaf
• 1/4 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1-1/2 teaspoons salt
• cooked spaghetti to serve chili over, optional

Whatcha Do:

1. 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.

2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.

3. 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

NOTES:

• All served with oyster crackers.
• Photo courtesy of What's Cooking America