Prep 25 mins
Cook 2 hrs
I love this, if you haven't tried it you need to. In Cincinnati the true enthusiasts have their Chili 1 to 5 ways: 1. Plain 2."Two Way" - Spaghetti & Chili 3."Three Way" - Chili, Spaghetti, and Cheddar Cheese 4."Four Way" - Chili, Spaghetti, Cheddar Cheese, and Onions 5."Five Way" - Chili, Spaghetti, Cheddar Cheese, Onions and Kidney Beans
- 2 tablespoons oil
- 2 1⁄2 lbs beef, Ground
- 1 quart water, cold
- 1 -6 ounce tomato paste
- 2 large onions, diced
- 1 1⁄2 tablespoons vinegar
- 1 teaspoon Lea & Perrins Worcestershire Sauce
- 1 clove garlic, crushed
- 2 tablespoons chili powder
- 5 bay leaves
- 2 teaspoons cinnamon
- 1 teaspoon allspice
- 2 teaspoons cayenne pepper
- 1 1⁄2 tablespoons unsweetened cocoa
- salt & pepper
- In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil.
- Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours.
- Adjust with salt & pepper to taste.
- Remove Bay Leaves before serving.
I grew up eating Skyline Chili, and this stuff is damn near close. For the first time in 3 years since I left the lower 48 states, I was able to enjoy a 3-way and a cheese coney, much like the ones I used to eat back in Cinci.
I am so happy, I lived in Cincinnati and havent had this great chili in years!!!!!!!
Excellent chili... but it's not cincinnati to me. Maybe it would be if you added some sugar and took the saute'd onions and cayenne out. We all loved it but it didn't satisfy my craving for skyline. Skyline chili is not spicy at ALL. Thanks for your recipe, though.