Cincinnati Chili
 

This isn't the same is traditional chili but it is exactly like Cincinnati Skyline Chili. Very delicious 8.1 carbs per serving. Nutritional breakdown at allrecipes.com It is tradtionally served over spaghetti noodles, but we wouldn't do a thing like that!

Cincinnati Chili
An unusual chili, with cinnamon, cloves, and even chocolate! Makes 8 servings.

1 tablespoon vegetable oil
1/2 cup chopped onion
2 pounds ground beef
1/4 cup chili powder
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1 bay leaf
1/2 (1 ounce) square
unsweetened chocolate
2 (10.5 ounce) cans beef broth
1 (15 ounce) can tomato sauce
2 tablespoons cider vinegar
1/4 teaspoon ground cayenne pepper
1/4 cup shredded Cheddar cheese

Directions
1 Heat oil in a large saucepan over medium heat. Add
onion and cook, stirring frequently, until tender, about 6 minutes.
2 Add beef, in batches if necessary, and cook, breaking
up with a wooden spoon, until browned.
3 Add chili powder, cinnamon, cumin, allspice, cloves, bay leaf, chocolate, beef broth, tomato sauce, cider vinegar, and red pepper. Stir to mix well. Bring to a boil. Reduce heat to low; cover and simmer 1 1/2 hours, stirring occasionally.
4 It is the best if you now refrigerate overnight.
5 Remove the bay leaf. Reheat gently over medium heat.
Top with shredded cheddar cheese.

Just wanted to tell you that i tried this recipe last night and it was INCREDIBLE! Definitely the chili i'm going to make from now on. Even my friends loved it! Thanks. (the cinnamon is an awesome addition)

Makes a great dip!
 

One of my fav dips is cream cheese spread in a 9x13 pan, topped with warm skyline chili, and then shredded cheese. Baked until the cheese melts. We used to serve it with tortilla chips, but would be great with pork rinds, veggies, lc tortillas, or over a salad or something!

Thanks for a way to make it at home...it is sooo expensive in the stores, and I haven't even checked their carb count!

Amy :)

I went to college in Cincinnati, and LOVE Skyline. My husband grew up there and, needless to say, loves it as well. His folks still live there and send us spice packets to make the chili, but it has sugar, so I have not been making it. (Much to my husbands dismay!)

THANK YOU FOR YOUR RECIPE- OHHHH SO MUCH!

Now, what do you have up your sleeve for Montgomery Inn barbeque sauce?!?!

thanks again
LST :spin: :roll: :spin: :roll:

I'm waiting for the fake Graeter's recipe, myself.

fake graters ice cream now thats a hoot!!!!!!!!

Skyline Chili serving size
 

How much of this recipe is considered a "serving"? The allrecipe.com recipe that looked the closest to this said that it served 4 but this recipe says 8.

Anyone?

Thanks so much for sharing this recipe. I had no idea what skyline chili was. Is there a story behind it? Can someone clue me in?

I made it tonight for dinner tomorrow. It smelled heavenly and I took a little taste. Yummy!!! I cannot wait until tomorrow's dinner.

I ran everything through fitday and came up with 8 net carbs if you divide the recipe into four servings.

If we have any leftovers tomorrow, I am going to make the suggested dip for company on Tuesday night. Nummie num!

Shellygloo,

I grew up in Cincinnati and on Skyline Chili so you can imagine my excitement at finding this recipe. Will be kind of a bummer not having those big oyster crackers to throw in there though :( Thanks for posting this. I noticed a couple of people asking for Skyline Chili history. You can follow this link for more information http://www.skylinechili.com/about_skyline.asp It may surprise some of you to find out that Cincinnati chili is actually a greek recipe.


Cheers,


Chud

Thanks, Chud, for the info. I have made the dip with the Skyline Chili and it's heavenly. Also, I made a bunless chilisize with left over chili for me and my SO and daughter got the real thing. It was delicious, though a bit different from the traditional chilisize.

I tried this today and loved it. :thup: I've never had the real deal, so I don't know how it compares, but this is a great recipe either way.

I made it in the crockpot, so I backed off on the broth. It was still a tad soupy, but I think that's how it's supposed to be. I saw a show on the Food nework about this chili.

I'd never have thought of adding vinegar to chili but I bet it is good!

Skyline chili is the best! So this recipe is a perfect substitute

I am making this right now, and it smells incredible!

Okay, so I made this and it wasn't at all soup like. I guess I may have cooked it too long. Despite there being no salt in the recipe, it doesn't need any: it's so highly seasoned. Plus I used "Better than Boullion" added to water for the broth, which has some salt.

I refrigerated it but the grease was so integrated it didn't rise to the surface so as to be able to skim it off. But I used 15% ground beef so it wasn't too bad.

In its refrigerated state this has the texture of dog food.

I sliced a hot dog, squirted on some mustard, added some chili, shredded cheddar and nuked it, and topped it with some chopped red onion. Not bad. But I think I still prefer Texas style chili.