Cincinnati Chili I

This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the first recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.

• Ready In: 2 hrs 50 mins
• Serves: 8

Ingredients

• 4  cups water
• 2 (8 ounce) cans tomato sauce
• 1 (5 ounce) can tomato paste
• 2  medium onions, chopped
• 1  stalk celery, chopped
• 2  tablespoons chili powder
• 2  tablespoons fresh lemon juice
• 1  tablespoon dark brown sugar
• 2  bay leaves
• 4  cloves garlic, finely minced
• 2  teaspoons ground cinnamon
• 1  teaspoon kosher salt
• 1  teaspoon black pepper
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 1  lb lean ground beef
• 1  lb  ground lean pork

• TOPPINGS

• 1  lb  thin spaghetti, cooked
• 2  cups  cooked red kidney beans
• 2  cups  finely chopped onions
• 2  cups  shredded cheddar cheese
•  oyster crackers

Directions

1. In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
2. Cover and bring to a boil.
3. Crumble the meats in gradually and return the mixture to a boil.
4. Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
5. Discard the bay leaves.
6. Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.