Skyline Style Cincinnati Chili (no beans)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Skyline Style Cincinnati Chili (no beans) calories by ingredient
Introduction
Taken from a blog (http://newlywedandwellfed.blogspot.com/) and adapted from Allrecipies Taken from a blog (http://newlywedandwellfed.blogspot.com/) and adapted from AllrecipiesNumber of Servings: 12
Ingredients
-
pounds lean ground beef
2 onions, finely chopped
1 (15 oz.) can tomato sauce
2 Tablespoons white vinegar
2 teaspoons Worcestershire sauce
4 garlic cloves, minced
1 half of a square of unsweeted baker's chocolate
1/4 cup chili powder
1 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
Directions
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.