Best Skyline Cheese Coney Cincinnati Chili Recipes

CINCINNATI CHILI

Cincinnati Chili image

Cincinnati Chili is a classic Midwestern recipe! This chili is nothing like you have ever had before! Slow simmered meat sauce is served over spaghetti noodles.

Provided by Serene Herrera

Time 2h15m

Number Of Ingredients 21

Ingredients

4 cups water ((OR can do half water, half beef broth))
6 ounce tomato paste
2 pounds ground beef ((80/20))
½ cup onion (finely diced)
3 Tablespoon chili powder
2 Tablespoon worcestershire sauce
1 Tablespoon apple cider vinegar
1 Tablespoon light brown sugar
2 teaspoon salt
1 teaspoon ground cumin
1 teaspoon cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground all spice
¼ teaspoon ground cloves
1 ounce dark chocolate (OR unsweetened cocoa powder)
1 bayleaf
spaghetti noodles (cooked)
beans
onion (diced)
cheddar cheese (shredded)
oyster crackers

Steps:

In a large dutch oven combine the water and tomato paste. Whisk together to combine.
Crumble the meat with fingers and add to the liquid in the pot.
Add all remaining ingredients to the pot and stir to combine.
Bring pot of chili to a simmer over medium heat. Cover and lower heat. Let simmer for 2-3 hours stirring occasionally. Skim grease from the top as needed.
Remove the chili from the heat and allow to cool to room temperature. Cover and store the chili in the refrigerator overnight.
After chili has cooled overnight, using a spoon, breakup the grease on the top of the chili and remove completely.
Bring the chili back to a low simmer over medium heat.
Serve the chili warm over spagehtti noodles or over a hot dog.

Nutrition Facts : Calories 352 kcal, Carbohydrate 11 g, Protein 21 g, Fat 25 g, SaturatedFat 10 g, Cholesterol 81 mg, Sodium 924 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

SKYLINE CHEESE CONEY {CINCINNATI CHILI} RECIPE - (4.1/5)

Skyline Cheese Coney {Cincinnati Chili} Recipe - (4.1/5) image

Provided by carolync

Number Of Ingredients 22

Ingredients

Ingredients:
1 tablespoon vegetable oil
2 onions, chopped fine
1 clove garlic, minced
2 tablespoons tomato paste
2 tablespoons chili powder
1 tablespoon dried oregano
1 1/2 teaspoons ground cinnamon
2 teaspoons unsweetened cocoa powder
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon allspice
2 cups low-sodium chicken broth
2 cups tomato sauce
2 tablespoons cider vinegar
2 teaspoons dark brown sugar
1 1/2 pounds 85 percent lean ground beef
8 all-beef hot dogs
8 buns
Yellow mustard
1 cup white onion, chopped fine
12 ounces mild cheddar, shredded fine

Steps:

Directions: In a Dutch oven over medium-high heat, heat oil until shimmering. Add onions and cook until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute. Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined. Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.) Boil, grill, or microwave the hot dogs until warmed through-out. Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.