Friday, January 28, 2005
He Said: Skyline Chili in Texas
She Said: The Best Darn Chili Both Sides of the Pecos
This time, my "He Said" is from RealLivePreacher.com. Gordon reluctantly admitted that something good can come out of Ohio. We're talking Skyline Chili (or generically, Cincinnati Chili).
I found many comrades through the comments on his blog. Many asked for the recipe. I'm not going to sing the praises of Cincinnati Chili -- Gordon did a great job all on his own. All I'm going to do is share two recipes that I have.
You can find out the different variations for serving it on the Skyline website (3-way, 4-way, etc...).
WARNING!! I have NOT tried these recipes!!
When I make it at home, I use the packets that you can get at Krogers. So if anyone tries these, let me know how they work out!
Original Cincinnati Chili
1 qt. water
2 # ground beef
2 medium onions, finely chopped
2 8-oz cans tomato sauce
4 cloves garlic
5 whole allspice
5 whole cloves
1/2 tsp. red pepper
1 tsp. cumin
4 Tblsp. chili powder
1/2 oz unsweetened chocolate
2 Tblsp. worcestershire sauce
1-1/2 tsp. salt
1 tsp. cinnamon
2 Tblsp. vinegar
1 large bay leaf, whole
Cook water and ground beef together for 1/2 hour (do NOT brown the meat first... put the raw meat in the cold water and stir it up with a fork or whisk until it all separates... then start to cook it). Add all other ingredients and bring to a boil. Simmer for 3 hours. Refrigerate overnight to skim fat. Remove whole spices before serving. Serve over spaghetti and top with finely shredded cheddar cheese. Serves 8.
Sky---- Chili
1 48 oz. tomato juice
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cumin
1 tsp. pepper
1 Tblsp. salt
1-1/2 Tblsp. vinegar
2 Tblsp. chili powder
1/4 tsp. red pepper
1/8 tsp. garlic powder
5 bay leaves
1 large onion, minced
2 # ground beef
1-1/2 c. shredded cheddar cheese
Combine all ingredients except onion, and cheese. Do not brown the meat first -- put it into the pot while the water is still cold so it will fall apart. Stir it up with a fork or a whisk. Heat and cook uncovered slowly for at least an hour. Serve over spaghetti and top with cheese and onions.
She Said: The Best Darn Chili Both Sides of the Pecos
This time, my "He Said" is from RealLivePreacher.com. Gordon reluctantly admitted that something good can come out of Ohio. We're talking Skyline Chili (or generically, Cincinnati Chili).
I found many comrades through the comments on his blog. Many asked for the recipe. I'm not going to sing the praises of Cincinnati Chili -- Gordon did a great job all on his own. All I'm going to do is share two recipes that I have.
You can find out the different variations for serving it on the Skyline website (3-way, 4-way, etc...).
WARNING!! I have NOT tried these recipes!!
When I make it at home, I use the packets that you can get at Krogers. So if anyone tries these, let me know how they work out!
Original Cincinnati Chili
1 qt. water
2 # ground beef
2 medium onions, finely chopped
2 8-oz cans tomato sauce
4 cloves garlic
5 whole allspice
5 whole cloves
1/2 tsp. red pepper
1 tsp. cumin
4 Tblsp. chili powder
1/2 oz unsweetened chocolate
2 Tblsp. worcestershire sauce
1-1/2 tsp. salt
1 tsp. cinnamon
2 Tblsp. vinegar
1 large bay leaf, whole
Cook water and ground beef together for 1/2 hour (do NOT brown the meat first... put the raw meat in the cold water and stir it up with a fork or whisk until it all separates... then start to cook it). Add all other ingredients and bring to a boil. Simmer for 3 hours. Refrigerate overnight to skim fat. Remove whole spices before serving. Serve over spaghetti and top with finely shredded cheddar cheese. Serves 8.
Sky---- Chili
1 48 oz. tomato juice
1 tsp. cinnamon
1 tsp. allspice
1 tsp. cumin
1 tsp. pepper
1 Tblsp. salt
1-1/2 Tblsp. vinegar
2 Tblsp. chili powder
1/4 tsp. red pepper
1/8 tsp. garlic powder
5 bay leaves
1 large onion, minced
2 # ground beef
1-1/2 c. shredded cheddar cheese
Combine all ingredients except onion, and cheese. Do not brown the meat first -- put it into the pot while the water is still cold so it will fall apart. Stir it up with a fork or a whisk. Heat and cook uncovered slowly for at least an hour. Serve over spaghetti and top with cheese and onions.
