CINCINNATI CHILI II
This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the second recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.
Provided by P48422
Categories Stew
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 26
Steps:
- In a large heavy kettle, cook the onions and garlic in the oil over medium heat until the onions are soft.
- Add the beef and cook, stirring and breaking up the beef until it is cooked and no longer pink.
- Add the spices and cook, stirring for about a minute.
- Add the remaining ingredients (except the toppings) and simmer, uncovered, stirring occasionally and adding more water if necessary to keep the beef barely covered, for 2 hours, or until it is thick.
- Discard the bay leaf.
- Ladle over the hot spagetti and pass the toppings seperately.
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