Got this from a good friend of mine when I was living in the Columbus/Marysville area. Very close to the Skyline Chili that we would get from town. Definitely distinctly different from the Texas style chili we make here in Dallas, but I've always loved this preparation.
Yield: 8 Servings Ready in 4 hours
favorite of 15 people 9 people want to try
|2 poundsground beef; very lean|
|2 canstomato sauce; 15oz|
|3 clovesgarlic; minced or chopped fine|
|2 bay leaves|
|2 onions; medium, chopped fine|
|1 tablespoonchili powder; more if you like stronger chili flavor|
|1 tablespoonworcestershire sauce|
|1 1/2 teaspoonSalt|
|2 tablespooncumin; ground|
|1 1/2 tablespoonvinegar|
|1 1/2 tablespoonAllspice; ground|
|1 tablespooncrushed red pepper; more if you want to dial up the heat|
|1/2 ozbakers chocolate|
Cincinnati Chili Preparation
Pour 1 quart of cold water in a large, heavy pot.
Add 2 lbs of lean ground beef (do no brown) and stir breaking up beef until it is in very fine bits with no clumps. Add the remaining ingredients as the chili starts to heat. DO NOT BOIL
Simmer for 2-4 hours. The longer it simmers, the more the flavors will integrate.
Traditionally, Cincinnati Chili is served over spaghetti.
"2-Way" means spaghetti and chili
"3-way" means spaghetti, chili, and shredded cheese
"4-way" means spaghetti, chili, cheese, and diced sweet onion
"5-way" means spaghetti, chili, cheese, onions, and beans (cooked separately)
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