Cincinnati Style Chili

Here is a recipe I created that reminds me of Skyline Chili in Cincinnati Ohio.  It's not your typical chili recipe.  It's Greek inspired and contains both savory and sweet components.  You serve it over spaghetti pasta or over a hot dog.  There is a mound of shredded cheddar cheese on both and by adding onions or beans makes it even better.  With the addition of onions or beans, it's called a 4 way.  With both, it's a five way.  Skyline reminds me of High School, Football games, friends and is definitely comfort food. Cheers!

1 1/2 lbs. of ground beef.  The leaner the better.

4 cups of water.

1 14.5 oz can of tomato sauce.

1 tsp. tomato pasta.

1 tsp. all spice.

1 tsp. ground cloves.

1 1/2 Tbs. ground cumin.

4 Tbs. Chili powder.

1/2 tsp. cayenne pepper.

1 Tbs. garlic powder.

2 Tbs. vinegar. I always have apple cider around so I use that.

1 Tbs.  worcestershire sauce.

1 tsp. ground cinnamon.

1 cube of unsweetened bakers chocolate. Yes, chocolate.

2 bay leaves.

1 tsp. salt.

I lb. of spaghetti pasta.

1/2 onion diced and 1 can of drained pinto beans.

1 lb. of medium finely shredded cheddar cheese.

Put beef and water into a big pot and break up beef with fork until there are no chunks.  DO NOT BROWN BEEF FIRST. Turn heat on to medium high once the beef has been combined with the water.  Add the rest of the ingredients up through the salt and simmer for 1 1/2 hours on very low heat uncovered stirring occasionally.  Cook pasta according to box directions.  Drain pasta.  On a plate, put pasta and add as much onion and or beans over the pasta as you like.  Spoons chili over to cover the pasta.  Finish with a mound of cheddar cheese.

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