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.
This chili is considered to be Cincinnati's signature dish and spicy, fragrant 'Cincinnati-Skyline' chili is wonderful. The difference is in the way that the beef is cooked. This chili has a thinner consistency than something like a classic Texas Red, and is an amazing combination of sweet and savory flavors. While filled with warming spices, this doesn't have a lot of heat and won't burn out your taste buds.
Authentic Cincinnati Chili is ordered by the numbers, and One-Way is simply a bowl of unadorned chili. 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
- 1 teaspoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic
- 2 pounds lean ground beef (90%)
- 1 Tablespoon American Sweet Paprika
- 4 Tablespoons Chili Con Carne
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Vietnamese Cinnamon Powder
- 1/2 teaspoon Ground Jamaican Allspice
- 1/2 teaspoon Cayenne Chile Powder
- 1/2 teaspoon Chipotle Morita Powder
- 1/4 teaspoon Ground Cloves
- 1/4 teaspoon Ground Coriander
- 1,15 ounce can tomato sauce
- 2 Tablespoons red wine vinegar
- 1 ounce unsweetened baking chocolate
- 3 Organic Bay Leaves
- 1 Tablespoon molasses
- 2 cups beef broth
- Black Pepper Coarse Grind and Fine Sea Salt
- Hot cooked spaghetti (2 oz dry per serving or 16 oz total)
- 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 all the spices on the ingredient list from American Sweet Paprika to Ground Coriander, stirring to combine; cook until fragrant, about one minute.
- Add tomato sauce, red wine vinegar, chocolate, Organic Bay Leaves, molasses and beef broth and bring to a boil.
- Reduce heat and simmer for 1.5 hours, stirring occasionally.
- Discard bay leaves and adjust seasonings if necessary.
- Season with Coarse Ground Black Pepper and Fine Sea Salt to taste.
- Serve over hot cooked spaghetti and garnish.