Cincinnati Skyline Chili
This chili, usually served over spaghetti pasta, is quite different from the more common Southwest-style spice profile.
- Serves: 8 persons
- 1-quart water, more as needed
- 2pounds ground beef
- 2cups crushed tomato
- 2yellow onions, diced
- 4cloves garlic, minced
- 1tablespoon Worcestershire sauce
- 1tablespoon unsweetened cocoa
- ¼cup chili powder
- 1teaspoon cayenne
- 1teaspoon cumin
- 2tablespoons cider vinegar
- 1bay leaf
- ¼teaspoon cloves, ground
- 1teaspoon cinnamon
- 1 ½teaspoons salt
Step 1Gather the ingredients.
Step 2Add the water and beef to a 4-quart pot.
Step 3Bring to a simmer while stirring, until the ground beef is in very small pieces. Simmer for 30 minutes.
Step 4Add the crushed tomatoes, onions, garlic, vinegar, Worchestershire sauce, bay leaf, chili powder, cocoa powder, cayenne, cumin, cinnamon, cloves, and salt. Stir well and simmer on low, uncovered, for 3 hours.
Step 5Stir occasionally to avoid ingredients sticking to the bottom or sides of the pot.
Step 6Add water as needed if the chili becomes too thick. Once the cooking time has passed, remove from heat and allow the chili to cool off, covered, to room temperature.
Step 7Keep covered and fefrigerate the chili overnight. The next day, remove the layer of fat that has formed on top before reheating and serving over pasta or hot dogs.