Cincinnati Skyline Chili
This chili, usually served over spaghetti pasta, is quite different from the more common Southwest-style spice profile.
- Preparation:
- Cooking:
- Total:
- Serves: 8 persons
Ingredients
- 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
Instructions
Step 1
Gather the ingredients.Step 2
Add the water and beef to a 4-quart pot.Step 3
Bring to a simmer while stirring, until the ground beef is in very small pieces. Simmer for 30 minutes.Step 4
Add 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 5
Stir occasionally to avoid ingredients sticking to the bottom or sides of the pot.Step 6
Add 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 7
Keep 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.