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Cincinnati Skyline Chili
Having grown up in Texas what I recognized as chili is certainly not what I found when making this dish. Chili over spaghetti? Well I quickly found out that outside of my home state that the people of Cincinnati take tremendous pride in their truly unique chili.
In Cinncinati this is considered their signature dish and this 'Cincinnati-Skyline' chili was wonderful. The difference is in the way that the beef is cooked. This chili has a thinner consistency and it is the amazing combination of sweet and savory spices that gives it such a unique and spicy flavor. While spicy this isn't a hot heat spicy.
Authentic Cincinnati Chili is ordered by the numbers. Add more toppings to reach the ultimate 'Five-Way' chili.
- Two-Way Chili: Chili served on spaghetti
- Three-Way Chili: Additionally topped with shredded Cheddar cheese
- Four-Way Chili: Additionally topped with chopped onions
- Five-Way Chili: Additionally topped with kidney beans
Ingredients:
- 2 pounds lean ground beef (90%)
- 1 large onion, chopped
- 3 cloves garlic
- 1 teaspoon vegetable oil
- 1 tablespoon domestic paprika
- 4 tablespoons Chili Con Carne
- 1/2 teaspoon ground cumin
- 1/2 Saigon Cinnamon Powder
- 1/2 teaspoon ground Jamaican allspice
- 1/2 teaspoon cayenne pepper (medium heat)
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coriander seed powder
- 1 15 oz can tomato sauce
- 2 tablespoons red wine vinegar
- 1 oz unsweetened baking chocolate
- 3 bay leaves
- 1 tablespoon molasses
- 1 can beef broth
- 1 teaspoon ground black pepper
- Hot cooked spaghetti (2 oz dry per serving or 16 oz total)
Instructions:
- Heat vegetable oil in large stew pot and sauté onion and garlic until tender.
- Add ground beef to pot and cook until no longer pink, stirring often to break up meat.
- Drain excess fat.
- Add paprika through coriander, stirring to combine; cook until fragrant, about one minute.
- Add tomato sauce, red wine vinegar, chocolate, bay leaves, molasses and beef broth and bring to a boil.
- Reduce heat and simmer for 1 and 1/2 hours, stirring occasionally.
- Discard bay leaves and adjust seasonings if necessary.
- Season with salt and pepper.
- Serve over hot cooked spaghetti and garnish.
Makes 8 servings.
Nutrition Facts
Amount Per Serving
Calories 468.00
Total Fat 14.00g
Saturated Fat5.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 298.00mg
Potassium mg
Total Carbohydrate 56.00g
Dietary Fiber3.00g
Total Sugars7.00g
Protein 33.00g
Having grown up in Texas what I recognized as chili is certainly not what I found when making this dish. Chili over spaghetti? Well I quickly found out that outside of my home state that the people of Cincinnati take tremendous pride in their truly unique chili.
In Cinncinati this is considered their signature dish and this 'Cincinnati-Skyline' chili was wonderful. The difference is in the way that the beef is cooked. This chili has a thinner consistency and it is the amazing combination of sweet and savory spices that gives it such a unique and spicy flavor. While spicy this isn't a hot heat spicy.
Authentic Cincinnati Chili is ordered by the numbers. Add more toppings to reach the ultimate 'Five-Way' chili.
- Two-Way Chili: Chili served on spaghetti
- Three-Way Chili: Additionally topped with shredded Cheddar cheese
- Four-Way Chili: Additionally topped with chopped onions
- Five-Way Chili: Additionally topped with kidney beans
Ingredients:
- 2 pounds lean ground beef (90%)
- 1 large onion, chopped
- 3 cloves garlic
- 1 teaspoon vegetable oil
- 1 tablespoon domestic paprika
- 4 tablespoons Chili Con Carne
- 1/2 teaspoon ground cumin
- 1/2 Saigon Cinnamon Powder
- 1/2 teaspoon ground Jamaican allspice
- 1/2 teaspoon cayenne pepper (medium heat)
- 1/2 teaspoon chipotle powder
- 1/4 teaspoon ground cloves
- 1/4 teaspoon coriander seed powder
- 1 15 oz can tomato sauce
- 2 tablespoons red wine vinegar
- 1 oz unsweetened baking chocolate
- 3 bay leaves
- 1 tablespoon molasses
- 1 can beef broth
- 1 teaspoon ground black pepper
- Hot cooked spaghetti (2 oz dry per serving or 16 oz total)
Instructions:
- Heat vegetable oil in large stew pot and sauté onion and garlic until tender.
- Add ground beef to pot and cook until no longer pink, stirring often to break up meat.
- Drain excess fat.
- Add paprika through coriander, stirring to combine; cook until fragrant, about one minute.
- Add tomato sauce, red wine vinegar, chocolate, bay leaves, molasses and beef broth and bring to a boil.
- Reduce heat and simmer for 1 and 1/2 hours, stirring occasionally.
- Discard bay leaves and adjust seasonings if necessary.
- Season with salt and pepper.
- Serve over hot cooked spaghetti and garnish.
Makes 8 servings.
Nutrition Facts
Amount Per Serving
Calories 468.00
Total Fat 14.00g
Saturated Fat5.00g
Polyunsaturated Fatg
Monounsaturated Fatg
Cholesterol g
Sodium 298.00mg
Potassium mg
Total Carbohydrate 56.00g
Dietary Fiber3.00g
Total Sugars7.00g
Protein 33.00g