CINCINNATI CHILI RECIPE RECIPES

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SKYLINE CHILI I RECIPE | ALLRECIPES



Skyline Chili I Recipe | Allrecipes image

This hearty chili is sure to warm up appetites.

Provided by MARBALET

Categories     Chili Without Beans

Yield 6 servings

Number Of Ingredients 13

2 ½ pounds lean ground beef
1 (15 ounce) can tomato sauce
1 ⅓ (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 ¼ teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
¼ teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Steps:

  • Brown the beef lightly.
  • Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Nutrition Facts : Calories 573.5 calories, CarbohydrateContent 16.1 g, CholesterolContent 141.9 mg, FatContent 40.6 g, FiberContent 5.4 g, ProteinContent 37 g, SaturatedFatContent 16 g, SodiumContent 1679.8 mg, SugarContent 7.9 g

TRADITIONAL CINCINNATI CHILI RECIPE - FOOD.COM



Traditional Cincinnati Chili Recipe - Food.com image

I got this recipe from a college friend who grew up right outside of Cincinnati. The original recipe calls for twice as much ground beef and no beans, but I prefer the combination. This chili has an interesting blend of flavors and you can easily adjust amounts to your liking - I tend to measure all the spices with a generous hand! Don't be afraid to make it spicy because serving it on spaghetti sort of spreads out the heat. I have also added chopped bell peppers to this to add color, with good results. This freezes well. A couple of notes - browning the ground beef ahead of time works ok, but the consistency will be much different than if you crumble the raw meat into the water at the start (chunky vs. a kind of thickened sauce consistency). Also, this will work in a crock pot, but the end result is too thin and watery for my taste.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6-8 serving(s)

Number Of Ingredients 18

1 quart water
1 lb raw ground beef
2 (14 1/2 ounce) cans kidney beans, undrained (pinto beans are fine too)
1 medium onion, chopped
3 garlic cloves, minced
1 (6 ounce) can tomato paste
1 1/2 tablespoons cider vinegar (red wine vinegar works too)
1 1/2 teaspoons Worcestershire sauce
2 tablespoons chili powder
3 bay leaves
1 teaspoon cumin
1 teaspoon cinnamon
1/2 teaspoon allspice (I tend to use closer to a full tsp. because I love it)
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
cooked spaghetti
shredded cheddar cheese

Steps:

  • Pour water into a large cooking pot (5-qt size)
  • Crumble raw ground beef into water.
  • Add beans, onions, garlic, tomato paste, vinegar, Worcestershire sauce and all of the spices, salt and peppers.
  • Stir together and bring to a boil.
  • Reduce heat to low and simmer till meat is cooked and chili is thickened, from 45 minutes to an hour and a quarter (depending on how thick you like it).
  • When chili is nearly done, prepare spaghetti (as much as you need - think in terms of how much you would want if this were spaghetti sauce).
  • Place drained spaghetti on plates and ladle chili over it.
  • Top with shredded cheddar.

Nutrition Facts : Calories 324.4, FatContent 12.8, SaturatedFatContent 4.8, CholesterolContent 51.4, SodiumContent 1908.5, CarbohydrateContent 30.1, FiberContent 10.2, SugarContent 7.2, ProteinContent 23.2

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