Skyline Chili

  1. 1 quart water
    2 pounds ground chuck, crumbled
    2 medium onions, finely chopped
    5-6 cloves garlic, crushed or minced
    1 (15 ounce) can tomato sauce
    2 tablespoons cider vinegar
    1 tablespoon Worcestershire sauce
    10 peppercorns, ground
  2. 8 whole allspice, ground
    8 whole cloves, ground
    1 large bay leaf
    2 teaspoons salt
    2 teaspoons ground cinnamon
    1 1/2 teaspoons cayenne pepper
    1 teaspoon ground cumin
    1/2 ounce unsweetened chocolate, grated
  1. Bring water to boil in a 4-6 quart pot.
  2. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer.
  3. 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.
  4. Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all. Cool uncovered and refrigerate overnight.
  5. Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.
  6. Optional toppings: Finely-grated Cheddar cheese, chopped onion, red kidney beans. Serve oyster crackers and red pepper sauce on the side.
  7. Two-Way - spaghetti and chili
  8. Three-Way - spaghetti, chili and Cheddar cheese
  9. Four-Way - spaghetti, chili, Cheddar and chopped onion
  10. Five-Way - spaghetti, chili, Cheddar, onions and red kidney beans
  11. Recipe contributed by Lori A

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases