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Created December 13, 2016 19:45
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Cincinnati Chili Recipe
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cincinnati_chili.md

Cincinnati-Style Chili

Copycat recipe for Skyline-style Cincinnati chili, modified from [this recipe] (http://www.food.com/recipe/skylike-chili-skyline-chili-copycat-110548).

In the time that I've spent trying to find/create a decent copycat recipe, this is about as close as I've gotten. When done right, it tastes a lot like the canned original Skyline, but I can't quite get it to taste 100% like the restaurant quality. YMMY and YUMMY both.

Ingredients

  • 2 lbs 85% lean ground beef
  • 2 medium onions, finely chopped
  • 4-5c beef stock
  • 2 (8oz) cans of tomato sauce
  • 2 1/2 tablespoons chili powder
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 oz (one block) grated unsweetened chocolate
  • 4-5 cloves garlic (or 2 teaspoons instant minced)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon cayenne pepper (optional- for more authentic, leave this out, but I find it is tasty)
  • 1/2 teaspoon sweet paprika
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 bay leaves
  • salt to taste (and sugar or dark brown sugar, often ca. 1 tablespoon, if too acidic/strong)
  • 1 (19oz) can red kidney beans, drained

Optional Toppings

  • very finely shredded cheddar cheese (you will never get it exactly like Skyline)
  • chopped onions
  • oyster crackers
  • hot sauce

Directions

  1. Bring the broth to a boil and reduce to a simmer, then add the onion and ground beef and simmer for 10-15min stirring occasionally until most beef does not rise to the surface.
  2. Add remaining ingredients and stir to mix well. Let simmer uncovered for at least one hour, stirring frequently for the first 10 minutes to ensure nothing sticks to the bottom of the pot, then occasionally thereafter.
  3. Periodically check to ensure the chili is reducing. When tasting, the chili will be bland for about the first hour- you should adjust seasonings after this point. Near the end, if the spice is too heavy, one tablespoon sugar or light brown sugar may be added to balance.
  4. Afterward, when the taste is right (up to two additional hours, adding broth as neccessary if you will cook for longer time) remove from heat and remove the bay leaves. Let sit briefly and skim any additional grease or fat from the top before serving.
  5. Server atop spaghetti (for a 2-way / 3-way etc) or hot dogs in buns (chili dogs). Dress with twice as much cheddar cheese as you think you need to serve.
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