Chili Sky Line Cincinnati Chili Recipes

CINCINNATI CHILI

Steps:

• In a large dutch oven combine the water and tomato paste. Whisk together to combine.
• Crumble the meat with fingers and add to the liquid in the pot.
• Add all remaining ingredients to the pot and stir to combine.
• Bring pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.
• Remove the chili from the heat and allow to cool to room temperature. Cover and store the chili in the refrigerator overnight.
• After chili has cooled overnight, using a spoon, breakup the grease on the top of the chili and remove completely.
• Bring the chili back to a low simmer over medium heat.
• Serve the chili warm over spagehtti noodles or over a hot dog.

CHILI..... SKY LINE CINCINNATI CHILI

Steps:

• Brown the ground beef in a large cast iron skillet,drain fat.Follow directions on Sky Line seasoning packet.After the Sky Line Chili has been made now you begin to build your Sky Line Chili.
• First put you cooked spaghetti on a large plate.Then add the Sky Line sauce on and top with cheese.This is 3 way!Top with hot sauce.
• This is 4 way when you add kidney beans or onion to the other three. This is 5 way when you add the combination of spaghetti,Sky Line Chili sauce,onion,beans and topped with chedar cheese.Always add a few drops of your favorite hot sauce on top of the cheese.

CINCINNATI SKYLINE CHILI

Steps:

• Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
• When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

CINCINNATI SKYLINE CHILI

Steps:

• Gather the ingredients.
• Add the water and beef to a 4-quart pot.
• Bring to a simmer while stirring, until the ground beef is in very small pieces. Simmer for 30 minutes.
• Add the crushed tomatoes, onions, garlic, vinegar, Worchestershire sauce, bay leaf, chili powder, cocoa powder, cayenne, cumin, cinnamon, cloves, and salt. Stir well and simmer on low, uncovered, for 3 hours.
• Stir occasionally to avoid ingredients sticking to the bottom or sides of the pot.
• Add water as needed if the chili becomes too thick. Once the cooking time has passed, remove from heat and allow the chili to cool off, covered, to room temperature.
• Keep covered and fefrigerate the chili overnight. The next day, remove the layer of fat that has formed on top before reheating and serving over pasta or hot dogs.

CINCINNATI-STYLE CHILI

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.