This is it! After fond memories of spending a long summer working in Cincinnati and going out to Skyline every Friday with my colleagues, I have been wracked with Skyline Chili cravings ever since. (No Goldstar, thank you! Although Goldstar was better on hot dogs, if I recall.) The cans of Skyline do not cut it, with their metallic tinge. The off-brand packets are not even close. I made this almost exactly as written, and it was perfect. The key - do not skim the fat. Put in extra fat if you use lean ground beef. 1) That's where the flavor is. 2) Fat is good for you - read Nourishing Traditions or Eat Fat, Lose Fat, or anything by Mary Enig. Low fat is what's making us fat - fat is what allows us to absorb vitamins. (And I used grassfed ground beef for the beefiest flavor and best nutritional profile.) Anyway, I served this on top of spaghetti with raw onions and oyster crackers. Then I froze what was left and later made the Skyline Chili Dip (layer with cream cheese, cheddar cheese, and onion) and served with french fries for dipping. (Fried in healthy grassfed beef tallow.) It was unbelievably good, and even my picky husband has asked for more. Thank you for this recipe! I had almost given up on Skyline chili at home, after several random internet recipes had failed, and even the Cook's Illustrated version was a bust. Thank you thank you thank you thank you. [Modifications: Do not skim the fat for best flavor. Unsweetened cocoa powder, ground cloves and ground allspice.]
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This is it! After fond memories of spending a long summer working in Cincinnati and going out...