This copycat chili has some ingredients that you wouldn't normally find in chili and it's served over spaghetti!
Picture update 12/13/2013 Before I begin...this was probably the most nerve-wracking recipe to make because I knew I had to get it PERFECT!!! My husband hails from Cincinnati and his mom makes it all the time. Now years later (as I update my old posts), I have had real authentic Skyline chili and although this is a great recipe, I do think my mom-in-law's is closer. I will link to her recipe at the end of this post. The two recipes are just slightly different, but hers is a little closer in taste and method. I tend to make recipes as they are written, so don't shoot the messenger. Still, this is a great tasting recipe that will make for a great dinner!
What you need:
- 2 lbs. ground beef
- 2 cups onions, chopped
- 4 cups beef stock
- 2 (8 oz.) cans tomato sauce
- 2 to 3 tbsp. chili powder
- 2 tbsp. apple cider vinegar
- 2 tsp. Worcestershire sauce
- 2 3/4 tbsp. cocoa
- 2 tsp. instant minced garlic
- 1 tsp. ground cinnamon
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1/4 tsp. ground allspice
- 1/4 tsp. ground cloves
- 1 bay leaf
- Toppings: chopped onions, FINELY SHREDDED cheddar cheese (HAS TO BE), and kidney beans - Skyline calls it a three-way with onions & cheese on spaghetti. A four-way is with onions, cheese & beans on spaghetti.
- Brown ground beef and onion over medium-high heat; drain. Try to crumble the beef up as FINELY as possible.
- Add beef stock to beef mixture and simmer for 10 minutes.
- Add remaining 13 ingredients. ^^All the stuff up there! :) Simmer, uncovered, for 1 hour.
- Remove bay leaf; skim off extra fat.
- Serve over spaghetti (or hot dogs for chili dogs) and top with TONS of cheese and other toppings, if desired.
1 comment :
I am from a small town north of Cincy and now that we live in Texas I've been missin me some Skyline...I have to say, you recipe is a 10. We put it on hot dogs and I felt like I was home! Thanks! :o)
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