Skyline Style Cincinnati Chili (no beans)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
pounds lean ground beef2 onions, finely chopped1 (15 oz.) can tomato sauce 2 Tablespoons white vinegar2 teaspoons Worcestershire sauce4 garlic cloves, minced1 half of a square of unsweeted baker's chocolate1/4 cup chili powder1 teaspoons salt 1 teaspoon ground cumin 1 teaspoon ground cinnamon 1/2 teaspoon ground cayenne pepper 5 whole allspice berries 5 whole cloves (I didn't have these, so I just added some ground cloves~1/8 teaspoon)1 bay leaf additional water, as needed
In my version I left out the allspice berries and cloves....I didn't have them at the time and the nutrition isn't calculated with them.
Put the ground beef into a large pot and cover with water, about 2 inches above meat. Bring to a boil. Stir the meat and break it up to as fine a texture as you'd like. (Cincinnati chili has a very fine texture.) Simmer the meat for about 30 minutes, stirring occasionally, until meat is no longer pink. Cover the pot and refrigerate overnight.
The next day, skim the fat off the top of the pan. You can throw it out. Empty the water and add fresh water to the pot to cover the meat about 1 inch. Add all the ingredients to the pot. Bring the mixture to a boil, then reduce to heat to a simmer. Cook for 3 hours, stirring occasionally. Keep an eye on the chili. You'll want to add extra water throughout the cooking process so it doesn't burn. You could end up adding as much as 3 cups of water. (Cincinnati Chili tends to be more on the watery side.) You do not need to cover the chili, but you may want a splatter screen so it doesn't make a huge mess.
FYI - don't attempt to taste this before it's done cooking. You will choke on the amount of chili powder that's in it! Seriously, I was afraid I wasn't going to eat it at all. But cooking it for 3 hours really mellows out the flavors.
The servings are estimated as well (estimated as 1/2c per serving. Great on pasta, salads, or as a sloppy joe style sandwhich)
Number of Servings: 12
Recipe submitted by SparkPeople user MUNKEE0411.
Put the ground beef into a large pot and cover with water, about 2 inches above meat. Bring to a boil. Stir the meat and break it up to as fine a texture as you'd like. (Cincinnati chili has a very fine texture.) Simmer the meat for about 30 minutes, stirring occasionally, until meat is no longer pink. Cover the pot and refrigerate overnight.
The next day, skim the fat off the top of the pan. You can throw it out. Empty the water and add fresh water to the pot to cover the meat about 1 inch. Add all the ingredients to the pot. Bring the mixture to a boil, then reduce to heat to a simmer. Cook for 3 hours, stirring occasionally. Keep an eye on the chili. You'll want to add extra water throughout the cooking process so it doesn't burn. You could end up adding as much as 3 cups of water. (Cincinnati Chili tends to be more on the watery side.) You do not need to cover the chili, but you may want a splatter screen so it doesn't make a huge mess.
FYI - don't attempt to taste this before it's done cooking. You will choke on the amount of chili powder that's in it! Seriously, I was afraid I wasn't going to eat it at all. But cooking it for 3 hours really mellows out the flavors.
The servings are estimated as well (estimated as 1/2c per serving. Great on pasta, salads, or as a sloppy joe style sandwhich)
Number of Servings: 12
Recipe submitted by SparkPeople user MUNKEE0411.
Nutritional Info Amount Per Serving
- Calories: 217.3
- Total Fat: 9.3 g
- Cholesterol: 87.1 mg
- Sodium: 387.3 mg
- Total Carbs: 7.8 g
- Dietary Fiber: 2.0 g
- Protein: 26.5 g
Member Reviews