It's been years now since I've had this chili, but I was recently in Cincinnati for an awesome research week, and went one night to Skyline Chili to taste the old classic. It was delicious, a one-of-a-kind flavor, though incredibly filling.
Since it's winter, I've been diving into all of my comfort foods, and this one is a perfect example. This chili freezes well and is more sweet than spicy.
Cincinnati Skyline Chili
1 1/2 lb lean ground beef
1 29 oz can peeled whole tomatoes
1 small white onion, diced
1 tsp cinnamon
1 tsp all spice
1 tsp salt
1 tsp pepper
1/2 tsp red pepper flakes
1 tsp chili powder or cayenne pepper
1 tbl white vinegar
1 large clove garlic
3 bay leaves
1. Brown the meat in a frying pain. Add onions partway and cook fully. Drain grease.
2. In a large saucepan, place meat and onions along with the rest of the ingredients.
3. Cook over a low heat for 4-5 hours, covered until the last 20 minutes or so if you'd like a thicker chili. For a thinner chili, leave covered.
4. Remove bay leaves and garlic clove before serving
5. Pour chili over a bed of spaghetti and serve with shredded cheddar cheese.