2 lbs lean ground beef
1 tsp cinnamon
1 tsp ground cumin
2 tsp onion powder
1 tsp Worcestershire sauce
1 clove garlic
2 Tbsp chili powder
1 tsp black pepper
1 Tbsp salt
½ tsp ground allspice
1 can tomato paste
1.5 tbsp cider vinegar
3 large whole bay leaves
I recommend it served in true three-way style, over spaghetti and with lots of mild cheddar cheese. While this is not the Skyline recipe, I actually prefer this because it is much thicker and does not have chocolate. Don't get me wrong. I crave Skyline every once in a while like every good Cincinnati girl should, but this is my mom's.
I could eat this once a week at least. Unfortunately, my husband does not share my enthusiasm (or so he insists), and I have not made this recipe since we have been together. I'm hoping for some support here, so comments please!
3 comments:
I like this recipe too, much better than the stuff served in the chili parlors. It's also great for using on coney dogs - hot dog on a bun with mustard applied lightly inside the bun, chili atop the dog and a small mound of finely shredded cheddar to crown it off. I wub it with Avril's old fashioned weiners on Servatii's pretzel buns - dee-lish!!
Eric, you have my whole-hearted permission to slowly but surely acquire a taste for this stuff. 8^)
I might also add that you don't brown the ground beef before adding it to the pot - this recipe requires the meat to cook whilst intermingling with all those scrumptious spices.
I totally back up what The Walrus posted.
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