Skyline Chili

There are many recipes on line for Skyline Chile. This one is in line with most of them and has tomatoes whereas a lot do not. 


 
SKYLINE CHILI
 
Ingredients:
 
1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt
  
Preparation:
 
Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces.
 

 
Simmer for 30 minutes and add the rest of the ingredients.
 

 

 
Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick.
 
After one and one half hours.
 

 
After three hours.
 

 
Refrigerate the chili overnight, the next day remove the layer of fat from top before reheating and serving.
 

 
Time for a Skyline Chili Dog with a Nathan’s NC, mustard, and onion.
 

 

 
And now for the real test a few days later. I’m told you’re supposed to put some chili into the spaghetti water.
 

 

 

 
How accurate is it, got me? But it sure tastes good and as best as I can remember very close to the real McCoy.
 
 
 

Back in the late '80s, Mr. Can't-Cook-A-Damn-Thing ( me ) tried making Cincinnati chili, using the recipe in the Sterns' 1984 book Square Meals. I spent a nice hunk of change on approximately two dozen ingredients, and followed the recipe to the best of my ability ( which ain't much. ) The result was disasterous; it bore no resemblence to any Cincy chili that I, or anyone else, has ever eaten. This little exercise in futility is one of the many reasons that I am ( drumroll!! ) Mr. Can't-Cook-A-Damn-Thing ( where's my costume? )    

Looks great, John!Thanks for the recipe...

I agree with Ann in that it looks really, really good and I will take a shot at making it just to put on spaghetti. Thanks much for the recipe!

The absolute key thing here is the first step - the beef is not browned, but stirred in water into tiny 'pebbles' of meat. This is critical for the overall texture of the chili.

John, you have this step pretty much spot on from everything i have heard and seen.

Regarding the spaghetti - I have always seen it clean, never ever with any chili spice or bits of meat in it.  The only way it gets meat on it is when the chili is ladled over the top.  In this fashion, the chili parlors can provide several vegetarian dishes - ie topping the spaghetti with onions, cheese, and/or beans - and in some case, like at Gold Star, with a vegetarian version of the chili

Here's the recipe the Atlantic City Press printed in 1987. My mother makes this every winter. TJ is right, the meat has to be pretty fine & John's version looks identical to my mom's except for the tomatoes. We like tomatoes, so I'm going to suggest John's version for the next time we make it.

Cincinnati Skyline Chili
 
2 lbs raw ground beef                          1 tsp Worcestershire sauce
3 cups water                                        1 ½ tsp salt
1 can tomato sauce (15 oz)                   2 tsp cumin
¼ tsp garlic powder                             1 ½ tsp vinegar
2 bay leaves                                        1 Tablespoon chili powder
1 chopped onion                                  1 ½ tsp ground allspice
1 tsp ground cinnamon                         ½ tsp crushed red pepper
 
Mix raw ground beef and water until soupy. Mix in remaining ingredients and simmer, uncovered, 3 hours. Stir occasionally. Makes 8 servings.
 
Serve over spaghetti noodles, top with cheese, chopped onions, or chili beans.
 
 
 
I know they had a 15 way at one point, can anyone tell me the 15 things? beans, garlic, sour cream, onions, cheese, ??

I have made this same recipe twice and it is excellent.  The only change that I made was to use beef broth instead of water,

Also, I was told that for it to be really authentic,  when you serve it,  you must mound the pasta in an oval shape so that it is easy to cut with the edge of your fork!

Good gosh but that chili looked great! I absolutely love Skyline Chili. I have relatives in Cincinnati and Florence, KY, and every time I head that way I have to have my Skyline fix. Our Kroger stores do carry the canned version and every once in a while I buy it. Not the same, but close.

I will definitely try your receipe John and thanks so much for it.

SassyGritsAL


Good gosh but that chili looked great! I absolutely love Skyline Chili. I have relatives in Cincinnati and Florence, KY, and every time I head that way I have to have my Skyline fix. Our Kroger stores do carry the canned version and every once in a while I buy it. Not the same, but close.

I will definitely try your receipe John and thanks so much for it.

Try draining it after you've simmered it and before you top your spaghetti with it. Or, cook it long enough to reduce the liquid.