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Skyline Chili I
SUBMITTED BY:
MARBALET
"This hearty chili is sure to warm up appetites."
RECIPE RATING:
Read Reviews
(59)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water
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DIRECTIONS
Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.
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REVIEWS
Reviewed on Jan. 4, 2008 by
PYTNPLACE
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PYTNPLACE
Jan. 4, 2008
Definately add the chocolate. I also cut the amount of cinnamon in half. No need to put in blender. The authentic way to make Cincinnati chili is to get the leanest ground meat possible and simmer it till brown (trust me!) in the water stirring occasionally. This will break down the meat into the fine texture desired. After the meat is browned add the rest of the ingredients. I leave out the steak sauce and add a pinch of powdered clove. If it's not thick enough just boil it down more or do as we do in Cincinnati and add oyster crackers to soak it up!
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11 users found this review helpful
Definately add the chocolate. I also cut the amount of cinnamon in half. No need to put in...
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Reviewed on Jan. 10, 2004 by DRUMMERJIM50
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DRUMMERJIM50
Jan. 10, 2004
Very good and very easy to make. This recipe is supposed to be runny because it's supposed to eaten like Cincinatti chili--with spaghetti noodles on the bottom and topped with cheddar cheese. It doesn't taste exactly like Skyline, but it's as close as you're probably going to get. To get a true Skyline meat sauce, after the meat is done cooking, mix it with some water and put it all in a blender on the low setting. This will chop the meat into very small pieces. Then drain it using a wire strainer and put the meat into the crock pot like usual. This will make the chili very consistent all the way through and will keep there from being big chunks of meat in it, just like the real Skyline chili makes it.
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9 users found this review helpful
Very good and very easy to make. This recipe is supposed to be runny because it's supposed to...
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Reviewed on Apr. 22, 2006 by Becky
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Becky
Apr. 22, 2006
Husband is from Cinci, we don't have Skyline here and everytime we go back to visit it is the first thing he eats. He couldn't believe we duplicated this recipe. I did put the meat in the blender as suggested. We like to eat cheese coneys- Hot dog with mustard, chili and LOTS of shredded cheese. This will become a new favorite at our house- 500 miles from the nearest Skyline!
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4 users found this review helpful
Husband is from Cinci, we don't have Skyline here and everytime we go back to visit it is the...
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Reviewed on Jan. 2, 2004 by
JRUFF34
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JRUFF34
Jan. 2, 2004
I have Been loking for this recipe for about 4 yrs., Since I was in Ohio. Loved IT!! Made one chage, I added 2 squares of semi-sweet bakers chocolate!
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4 users found this review helpful
I have Been loking for this recipe for about 4 yrs., Since I was in Ohio. Loved IT!! Made...
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Reviewed on Aug. 29, 2002 by WODTKE_FRANKS
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WODTKE_FRANKS
Aug. 29, 2002
NOTE!!!! People need to realize that this is Cincinnati-style chili to be served over spaghetti with finely shredded cheddar cheese and optional kidney beans and/or chopped onions - NOT the thick, chunky Texas style. As a former Cincinnatian living in the Skyline-less central prairie, this is the closest I've found to Skyline's recipe. Pretty dang good. A very quick buzz through the blender will make the cooked chili more like the texture found at the restaurant.
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4 users found this review helpful
NOTE!!!! People need to realize that this is Cincinnati-style chili to be served over...
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Reviewed on Aug. 29, 2002 by
Poookie
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Poookie
Aug. 29, 2002
Don't compare this exotic spicy sauce to a thick bowl of Texas Red. Top your spaghetti with this, chopped onion, shredded cheddar, and some drained cooked pinto beans for a real treat.
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4 users found this review helpful
Don't compare this exotic spicy sauce to a thick bowl of Texas Red. Top your spaghetti with...
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Reviewed on Jan. 25, 2007 by Margie Mc
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Margie Mc
Jan. 25, 2007
I omitted the cinnamon. I also added chopped green pepper and onion along with 2 cans of dark red kidney beans. The chili is delicious!!!
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3 users found this review helpful
I omitted the cinnamon. I also added chopped green pepper and onion along with 2 cans of dark...
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Reviewed on Mar. 20, 2006 by DOUGBENNETT
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DOUGBENNETT
Mar. 20, 2006
This is good stuff! The second time I made it, I cut the cinnamon back to 1/2 teaspoon and it was much better. My opinion is that the original recipe calls for too much cinnamon.
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3 users found this review helpful
This is good stuff! The second time I made it, I cut the cinnamon back to 1/2 teaspoon and it...
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Reviewed on Sep. 18, 2007 by CYNKUEN
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CYNKUEN
Sep. 18, 2007
Yum! I used to be a flight attendant based out of CVG and ate many bowls of Cincinnati Chili while waiting for flights. I decided to try to find a recipe and duplicate the taste. I think this one is pretty close. I did grind the meat in my food processor a bit after lightly browning and draining fat. I was afraid of so much cinnamon but it was great! At first I didn't add the chocolate as one reviewer suggested but after tasting the finished product added it at the end. I always thought I tasted a very slight chocolate (mole) flavor in the original at the airport. The best thing was how the house smelled after we returned from work. My kids loved it served over spaghetti topped with cheese, beans and onions!
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2 users found this review helpful
Yum! I used to be a flight attendant based out of CVG and ate many bowls of Cincinnati Chili...
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Reviewed on Nov. 29, 2006 by
Carol Hammond
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Carol Hammond
Nov. 29, 2006
Having lived most of my life in the Cincinnati area, I am very familiar with the flavor and texture of Skyline Chili. This is close, but there is too much cinnamon in this recipe. And the texture is just completely wrong. If you put your browned ground beef into a food processor and process it until it is nearly a powder consistency, you’re getting closer.
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2 users found this review helpful
Having lived most of my life in the Cincinnati area, I am very familiar with the flavor and...
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