Cincinnati Chili

When I lived in Las Vegas and brought friends home for the holidays, we would always go to Skyline Chili. They liked it so much that I had to learn how to make this dish from scratch. It’s a great yummy supper for a cold winter night-and a definite hit with kids (they love to customize their chili!)


3 onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
4 pounds ground beef chuck
1/3 cup chili powder
2 tablespoons sweet paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
1 teaspoon dried oregano, crumbled
1/2 teaspoon cayenne
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace
1 bay leaf
3 cups water
1 (16-ounce) can tomato sauce
2 tablespoons wine vinegar
2 tablespoons molasses
Salt and freshly ground black pepper
Spaghetti, kidney beans, chopped onion, grated Cheddar, and oyster crackers as traditional accompaniments, if desired

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened, add the beef, and cook the mixture, stirring and breaking up the lumps, until the beef is no longer pink. Add the chili powder, the paprika, the cumin, the coriander, the allspice, the oregano, the cayenne, the cinnamon, the cloves, and the mace and cook the mixture, stirring, for 1 minute. Add the bay leaf, the water, the tomato sauce, the vinegar, and the molasses and simmer the mixture, uncovered, stirring occasionally and adding more water, if necessary, to keep the beef barely covered, for 2 hours, or until it is thickened but soupy enough to be ladled. Discard the bay leaf and season the chili with salt and pepper. The chili may be frozen or made 4 days in advance, cooled, uncovered, and kept covered and chilled. Serve the chili as is or in the traditional Cincinnati “five-way” style: Ladle the chili over the spaghetti and top it with the beans, the onion, the Cheddar, and the oyster crackers.

This recipe is from foodnetwork.com by Gourmet Magazine.