Skyline Chili II

SUBMITTED BY: MARBALET

"Super spicy chili con carne! Serve over spaghetti or some other type of pasta, topped with shredded Colby cheese and additional chopped onions if desired. This comes out almost black in color and is VERY HOT!"

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 pounds lean ground beef
2 onions, minced
35 black peppercorns
6 bay leaves, crushed
4 whole dried red chile peppers, seeded and diced
1/4 teaspoon crushed red pepper flakes
2 cloves garlic
1 (6 ounce) can tomato paste
3 cups water
4 tablespoons chili powder
1 teaspoon ground cayenne pepper
2 1/2 tablespoons distilled white vinegar
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 cup shredded Colby cheese

READ REVIEWS (4)

DIRECTIONS

Brown ground beef in skillet with onions. Drain fat.
Place the whole peppercorns, bay leaves, small red peppers, and crushed red pepper in a spice bag.
In a large pot combine the garlic, tomato paste, water, chili powder, ground red pepper, vinegar, cinnamon, allspice, Worcestershire sauce and salt with the ground beef, onions and spice bag. Cook over low heat for 3 to 4 hours.
When ready to serve, don't forget to remove spice bag and whole garlic cloves.

Wine Tip

Try with a California Zinfandel .

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jul. 4, 2003 by StacyAC

This chili tasted great! A touch of sweetness makes it stand out from the rest.

6 users found this review helpful

Reviewed on Apr. 11, 2007 by ILove2Ck

This is great Cincinnati chili! "Medium sweat" as far as spiciness. I served it over spaghetti pasta topped with shredded colby/jack cheese and chopped sweet onion. It was definitely different from the chili's we are used to eating. Had a sweet flavor and the cinnamon and allspice was kinda weird, but was definitely complimentary in flavor. I thought it was worth the effort and time to make. I added a little water to the meat when I browned it so it would break down into fine particles instead of crumbles. My hubby didn't like this at all, but he was a trooper and ate his plateful anyway. He said he doesn't like "Yankee chili". My son and I liked ours so much we both gave it 5 stars... I guess it is just a matter of taste. This isn't a traditional Texas style tomato, chili pepper, and meat type chili...if that is what you expect this is not it. If you like "Cincinnati chili" then I do recommend this! This chili freezes and reheats very well. Be forewarned though: it gets spicier after freezing and reheating! Thanks Holly!!!!

3 users found this review helpful