As we begin fall, the season of tailgate parties and cooler weather, we dig out our favorite chili recipes. Although most of the time, we make a Tex-Mex style chili, I make this recipe for a change of pace.
Skyline Chili restaurant has been a favorite of our family–especially my nephew (Happy birthday, Joe!), but there are no Skyline Chili restaurants where we live. I needed to develop a Skyline knock off. It took work, but I did it. Wait till you taste my version of their famous, Cincinnati-style chili. I shaved off about an hour of cooking time by using a pressure cooker. Make this one a day ahead to do it right!
[For an added treat, spoon chili over a cooked wiener in a bun then top with shredded cheese.]
Makes 8 servings
2 large onions chopped
2 pounds extra-lean ground beef or lean ground turkey (Or 1 of each)
6 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground cinnamon
2 teaspoons ground cumin
1 teaspoon red (cayenne) pepper
1 teaspoon salt
1 bay leaf
3 Tbsp. unsweetened cocoa or 1/2 ounce grated unsweetened chocolate
2 (15-ounce) cans tomato sauce
2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 cups water
2 (16-ounce) packages uncooked dried spaghetti pasta (I use whole grain thin spaghetti for added fiber)
Toppings: 1 can red beans, rinsed
1 sweet onion, diced
1 pound cheddar cheese, shredded
In a large (4 qt) pot (I use the pot to my pressure cooker), add water and meat. Boil meat for 30 minutes, stirring often to separate the meat. Add remaining ingredients (except pasta and toppings) and bring to a boil. Put on the lid and seal, bring to pressure, then cook under pressure for 45 minutes¹. Remove from heat and allow pressure to drop on its own. When cooled, transfer chili to a glass or plastic container. Refrigerate overnight.
The next day, skim off any congealed fat from the top of the chili and remove bay leaf. To serve, return to large pot and warm over low heat. Meanwhile, cook the pasta, dice onions, shred cheese (if necessary) and warm the beans. To serve three way, ladle ½ to ¾ cup of the chili over a ½ cup spaghetti then top with 2 oz. shredded cheese. Four way: add either 2 Tablespoons of beans or 2 Tablespoons diced sweet onion. Five way: add both beans and onion.
¹If you aren’t using a pressure cooker, you need to cook uncovered for 1 hour then covered an additional hour.
One response to “Cincinnati-style Chili”
Pingback: Hasty Tasty Cincy Chili | HASTY TASTY MEALS KITCHEN