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Cincinnati Skyline Chili

Cincinnati Skyline Chili

  • Prep

    20 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 50 m
CLIFTONSX4

CLIFTONSX4

I was served this dish at a friend's home when we lived in West Virginia. She was from Ohio. I love this dish and serve it often. Note: End result should have consistency of spaghetti sauce.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 579 kcal
  • 29%
  • Fat:
  • 23 g
  • 35%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 34.5 g
  • 69%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 669 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.
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Reviews

DENNYHAYES
63

DENNYHAYES

9/17/2003

There are a couple problems with this recipe. First, the real Skyline chili doesn't have this much chili powder if any at all. Second and more serious is that it is way too dry, as a couple people here already mentioned. I have checked a dozen or more Skyline recipes on the internet and most of them mention adding 3 cups or 1 quart of water, which would make the consistancy more like that of Skyline's. As the recipe is here, there is not enough liquid, and it is more like a thick paste. Either this recipe has not been tried by the auther, or she left something out when she typed the recipe.

Sgt.Rock
45

Sgt.Rock

3/19/2006

following this recipe will give you a basic chili. "Cincinnati Chili" (i.e. "Skyline") chili, is much juicier... I would suggest NOT browning the meat first; let it cook in the sauce, stirring constantly. (hint; use a hand-held mixer to finely shred the meat in early cooking stage). Some folks have suggested adding beans to the sauce during cooking - that's not how we do it in Cincy. the basic chili is "garnished" with the addition of beans, finely chopped onions, & finely shredded cheddar cheese. Adding all of these garnishes yields a "4-Way", adding any two = a "3-way", etc. I have never seen olives used as a garnish with this dish, but I suppose that could work - just not authentic! use plenty of cocoa powder for that Cincinnati-caffeine kick.

ESTRELLA_RDM
37

ESTRELLA_RDM

1/25/2004

This is a great recipe but the meat should not be browned. You should mix the dry ingredents with the the liquids and mix in the meat also instead of 2 cans of tomato sause use 1 can of sause and i can of paste, bring to a rolling boil the reduce and simmer for about and hour to hour and a half. the meat will melt in you mouth. Try it like this i promise it's wonderful.

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