"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." — CLIFTONSX4
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lean ground beef
2 (8 ounce) cans
distilled white vinegar
salt and pepper to taste
shredded Cheddar cheese
My family loved it. We recently visited (ok 6 times while on a 3 week vacation) the Hard Times Cafe is Old Town Alexandria Va. My kids loved the Cincinnati Chili Mac and were amazed it had Cinnamon in it. I followed some of the recommendations in the comments like adding Cocoa powder. I added petite diced tomatoes (1/2 a 28oz can), 1/2 a 28 oz can of tomatoe sauce, 1 1/2 tsp Cinnamon, 2 galic cloves, and 1/1/2 tsp cocoa. I served this with cheese and sour cream. Yumm! This kids loved it!!
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.
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.
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.
This is one of my all time favorite recipes. I grew up in the midwest and this was a staple in our home. My husband is from Southern California and had never heard of this type of chili. He wasn't too crazy about it at first, but now he LOVES it. We have this once a week in winter. This recipes also freezes well (without the noodles) I pile my chili high with cheddar cheese and oyester crackers. In fact, I'm making this tonight for dinner. YUM!!!!!!!
My husband absolutely loves this dish and says it tastes just like he remembers Skyline Chili tasting! However, getting that consistency right perplexes me. I've made it twice and it seems to come out more like meaty tomato paste rather than like spaghetti sauce. I even tried cutting the meat portion in half, but it's still very thick and pasty. Flavorful though! Thanks!
I couldn't taste anything but chili powder!
This isn't really my favorite kind of food, but my husband absolutely loved it! He mentioned that this chili would also be good used as a sloppy joe type of sandwich filling. We may try that!
* Percent Daily Values are based on a 2,000 calorie diet.
Cincinnati Skyline Chili
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 207
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