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While not exactly Skyline Chili, this is a good representation of Cincinnati Chili and it was really good. Next time around I will add more spices, including nutmeg which should really be in there. Also, most Cinci chilis are not hot enough for my taste, so I will definitely add more cayenne next time.
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Instructions
Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2½ hours cooking time in all. Cool uncovered and refrigerate overnight.
Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
Author's Comments
Optional toppings:<br />
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Finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.<br />
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Two-Way - spaghetti and chili<br />
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Three-Way - spaghetti, chili and Cheddar cheese<br />
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Four-Way - spaghetti, chili, Cheddar and chopped onion<br />
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Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans<br />
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NOTE: The original recipe for Cincinnati Chili was created by John Kiradjieff and first served in Cincinnati\'s first chili parlor, The Empress, sometime in the 1920s.
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chili, cincinnati chili, soups