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Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 10 |
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A homemade variation on Skyline or Goldstar, the two most predominant brands of Cincinnati-style chili. There are multiple ways to enjoy this meaty, sweet/spicy chili and all of them are delicious. This recipe makes a lot of chili, but it is easy to freeze the leftovers for future meals. Ingredients:
3 lbs lean ground beef |
4 medium onions, finely chopped |
1 teaspoon allspice |
1/2 teaspoon red pepper flakes |
1 teaspoon cinnamon |
2 teaspoons salt |
3 tablespoons chili powder |
1 tablespoon cayenne pepper |
1 tablespoon cumin |
6 bay leaves |
2 dashes a-1 steak sauce |
1 1/2 tablespoons vinegar |
1 roma tomato, diced (or other low water variety) |
1 teaspoon minced garlic (2 cloves) |
4 cups water |
Directions:
1. Combine all ingredients in a large 12 quart pot and mix well.
2. Cover and cook over low-medium heat for 2 1/2 hours, stirring occasionally.
3. Remove all 6 bay leaves.
4. Serve- 3-WAY: chili served on a bed of spaghetti and topped with cheese. 4-WAY: chili served on a bed of spaghetti and topped with cheese and black beans or onions. 5-WAY: chili served on a bed of spaghetti and topped with cheese, black beans, and onions. BURRITO-WAY: wrap chili, cheese, black beans, and onions(if desired) in a flour tortilla.
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