ORV Food forum: Skyline Chili or real close.

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Mar 4, 2010 8:20 AM CST
Name: Ric
Cincinnati, Oh
I'm not a fan of Cincy Chili as I've said.
Both my Sons grew up here at worked at Skyline.
They both like Gold Star better but....lol!

Here's a recipe for Skyline from About.com
Supposed to be even better.
Probably because it fresh not dried and hydrated.

Serves 6
Prep Time: 21 minutes

Cook Time: 4 hours, 00 minutes

* 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
* cooked spaghetti to serve chili over, 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 Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Mar 4, 2010 11:26 AM CST
Name: Phyl
Mtns of East TN (Zone 6b)
sounds good. I like chili on spaghetti the 2nd day, not the first.

My next house will have no kitchen - just vending machines and a large trash can.

Bread Basket
Gardening in Tennessee
Mar 4, 2010 12:06 PM CST
Name: Ric
Cincinnati, Oh
I know the big difference w/ this and Greek Stew is not browning the meat.
One of the links said boil until the meat is about colorless........
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Mar 4, 2010 2:35 PM CST
Name: julie
Dellroy Ohio Zone 6a
Freelance Writer and Avid Gardener
Thank you so much Ric.... I am going to make this tomorrow! Woo Hoo! Hurray!
Mar 17, 2012 12:01 AM CST
Name: Critter (Jill)
I used to mix up big heaping batches of DIY chili powder with most of the ingredients you mentioned above, using either more or less cinnamon depending on how "Cincinnati" I wanted to go.

Then Penzey's came out with their Chile 3000 spice blend. One fingertip-taste, and we bought a bag of it. One crockpot recipe later, and we were hooked. 1 Tablespoon per quart of chile is just about perfect; add extra cayenne or just give your bowl a shot of tabasco if you want more heat. I don't add the beef at the beginning. Instead, I use a good-quality beef bouillon paste (one where the first ingredient is meat and salt is second) and water until I have enough liquid to simmer the beans (yes, my chili has beans). I'd rather brown off the hamburger and add it at toward the end of cooking, so the meat still tastes like beef. If I use the bouillon (replacing any salt in the recipe), the beef flavor gets simmered all though without having to be pulled out of the ground beef.

It's not an exact recipe... my 5 quart crockpot has room for 4 or 5 cans of beans \(I like a combination of little red beans, dark kidney beans, light kidney beans, pink beans, pinto beans.. whatever I happen to have on hand, although DH wasn't wild about the inclusion of butter beans recently... I thought they tasted fine, but he said they were just "wrong."), plus 1 to 2 1/2 pounds ground meat (browned, grease drained off, crumbled), a douple big diced onions (often also sauteed first), a couple dollops of mined garlic, and 2 to 4 cups canned/fresh/frozen tomatoes. All that tomato juice and bouillon does make a pretty thin broth, so I also add a can of condensed tomato soup. I'd probably add 2-3 cans on my own accord, since I grew up with tomato soup-y chile, but DH isn't a fan... 1 can, however, just gives a little backbone to the broth but otherwise pretty much disappears.

I think Cincinatti chili needs to be served all 5 ways. My Grandma (in Wisconsin) always added cooked macaroni and corn to her chili, and it was wonderful... another midwestern variation? or was that just "her thing?"
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Mar 17, 2012 8:13 PM CST
Name: Ric
Cincinnati, Oh
Cooked Macaroni was an addition my Mother used too Jill.
But we always add it the day after the first serving.... stretching the leftovers maybe?
This from her Greek Father (Athens, Greece and a Chef), NO cinnamon but yes the beans.
We always used Dark Canned Kidney Beans. (Which I like straight from the can, heated over white rice)
“The pain I feel now is the happiness I had before. That's the deal.”
C.S. Lewis
Mar 19, 2012 2:44 PM CST
Name: Critter (Jill)
I love cumin & cinnamon in other kinds of beans also... 1 part cumin to 1 part cassia cinnamon, or 2 parts ceylon cinnamon (even better in chili or tex-mex beans, if you have it). I put cumin but not cinnamon into lima beans, also -- big dried butter bean ones, cooked up with a little onion and ham (when I was in Chicago, I used kielbasse!)... yum!
Circles of Support for Breast Cancer
I'm learning to dance in the rain! Thank you, Sally & Chris & Sharon.
May 27, 2012 3:03 PM CST
Name: Vicki
North Carolina
GREAT Cincy recipe Ric - thank you!

My mom put macaroni in chili too Lovey dubby

Hank likes kidney beans over fried potatoes - yours is much healthier Whistling
NATIONAL GARDENING ASSOCIATION Purslane & Portulaca ~ Garden Art

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