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Monday, September 12, 2011

Busy Weekend Part 2: Skyline Chili

Its a tradition in our house (apartment, whatever) that at the beginning of the football season and/or for big games, I made skyline (Cincinnati style) chili. I make a big pot and we pig out on it all weekend. This tradition goes back to my college days when Erin's family friend gave us a big ziplock bag full of the chili and we'd eat it for the Michigan Game. Good times.

Here is the recipe. Its super easy!


·         1 quart cold water
·         2 lbs ground beef
·         2 cups crushed tomato
·         2 yellow onions, diced
·         4 garlic cloves, minced
·         1 tbsp Worcestershire sauce
·         1 tbsp unsweetened cocoa
·         1/4 cup chili powder
·         1 tsp cayenne
·         1 tsp ground cumin
·         2 tbsp cider vinegar
·         1 whole bay leaf
·         1/4 tsp ground cloves
·         1 tsp cinnamon
·         1 1/2 tsp salt
-    sharp finely shredded cheddar cheese
·         cooked spaghetti, hot dogs and buns to serve chili over
-    oyster crackers
-    pinto beans (optional)

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 (or a hot dog)

3-way: chili, spaghetti (or a hot dog), and grated Cheddar cheese

4-way: chili, spaghetti (or a hot dog), cheese, and onions

5-way: chili, spaghetti (or a hot dog), cheese, onions, and beans

All "ways" are served with oyster crackers.

Also excellent with fritos and m&ms

These are some old photos from the dorm.  I don't know where my new photos of my chili are...

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