Skyline Chili Recipes

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.

Steps:

• Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
• When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

Steps:

• Bring water to boil in a 4-6 quart pot. Add the ground chuck (don't brown it first, just add it to the boiling water raw.) Stir until seperated and reduce heat to simmer. Add onions and garlic tomato sauce apple cider vinegar Worcestershire sauce pepper allspice, cloves, bay leaf, salt, cinnamon and cumin cayenne pepper and grated chocolate Return to a boil. Reduce to a low simmer for 2 and 1/2 hours, uncovered. Stir frequently. Cool uncovered and refrigerate over night. Skim most of the fat off the top and discard. Discard bay leaf. Reheat and serve over hot spaghetti noodles, cooked al dente. Here are the classic Cincinnati Chili combinations: Two Way: spaghetti and chili Three Way: spaghetti, chili, and grated cheddar cheese Four Way: spaghetti, chili, grated cheddar cheese, and chopped onion Five Way: spaghetti, chili, grated cheddar, chopped onion and red kidney beans *note-we prefer chili beans to kidney beans, so we use those instead Enjoy!

Steps:

• Brown ground beef and onion.
• Drain.
• Add beef stock to beef mixture and simmer 10 minutes.
• Add remaining 13 ingredients, simmer uncovered 1 hour.
• Remove bay leaf, skim off extra fat.
• Serve over hot spaghetti, or hot dogs in buns for chili dogs.
• Top with plenty of cheese and other optional toppings.

Steps:

• Mix chili powder, garlic powder, unsweetened chocolate, cinnamon, cumin, salt, cayenne pepper, allspice, cloves, and bay leaf together in a bowl until seasoning mix is well combined.
• Heat olive oil in a Dutch oven over medium heat; cook and stir onions and green bell pepper until lightly browned, about 10 minutes. Add vegetable broth and lentils; simmer for 20 minutes. Stir in seasoning mix, tomato sauce, apple cider vinegar, and Worcestershire sauce; simmer for 1 hour more, adding water if chili gets too thick.
• Remove bay leaf from chili. Blend chili using an immersion blender until desired consistency is reached.