Prep 30 mins
Cook 3 hrs
A tradition from Cincinnati Ohio. Enjoy!
- 1 quart water
- 2 lbs ground chuck, crumbled
- 2 medium onions, finely chopped
- 6 cloves garlic, finely minced
- 1 (15 ounce) can tomato sauce
- 2 teaspoons cider vinegar
- 1 teaspoon Worcestershire sauce
- 10 peppercorns, ground
- 8 whole ground allspice
- 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
- Bring water to a boil in a large pot.
- add the ground beef-raw-stir until seperated and reduce heat to simmer.
- Add onions, garlic, tomato sauce, cider vinegar and worcestershire sauce.
- Stir to mix well.
- Add peppercorns, allspice, cloves, bay, salt, cinnamon, cayenne and chocolate.
- Bring to a boil then reduce to a simmer for 3 hours.
- Cool and refrigerate overnight.
- Skin off all of the fat and discard along with the bay leaf.
- Reheat and serve over hot spaghetti.
- Options are Cheddar cheese grated bacon bits red kidney beans onion oyster crackers.
I grew up eating Skyline Chili but I have lived in Alaska for the last thirteen years. This recipe really took me home again. I used two quarts of water by accident and only realized my mistake after all the ingredients were added. I drained off a quart of liquid but kept it in reserve. as the chili cooked I periodically added it back bit by bit over three hours to keep the consistency right. The final product was phenomenal.
I've used this recipe numerous times and it is delicious!