Monday, January 16, 2012

Skyline Chili

After visiting Cincinnati first when I was about ten, my memories are scant. I remember the riverboat ride and I remember... the Cincinnati chili. I remember being skeptical about chili over spaghetti, but was excited about the mountain of shredded cheddar on top. In the end, it's a great combination! After an awesome meal, we bought a postcard with the recipe on it and continued to have this at home at least once a season.

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 14 oz can chopped 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.

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