Cincinnati chilli?

This taste exactly like Skyline Cincinnati Chili

INGREDIENTS

• 5 cups water
• 6 oz can of Tomato paste
• 1/2 oz baking chocolate (unsweetened - I use Baker's brand)
• 1/4 cup chili powder
• 1 tsp cinnamon
• 1 tsp garlic powder
• 1 tsp cumin
• 1/4 tsp allspice
• 1/4 tsp ground cloves
• 1/4 tsp red pepper flakes, or less, depending on your desired heat level
• 1/8 tsp black pepper
• 3/4 tsp salt
• 1/2 tsp sugar
• 2 Tbsp apple cider vinegar
• 1 1/4 lb lean ground beef

INSTRUCTIONS

1. Add the 5 cups of water in a large pot.  I like to use my dutch oven for this.
   
2. Add the tomato paste and chocolate and heat over medium heat stirring to combine for about 3 minutes. (I stir with a whisk to really break up the tomato paste)
   
3. Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, salt, sugar and vinegar.
   
4. Next, crumble the raw ground beef into the pot with your fingers, then use a potato masher, whisk or fork to break up the meat into very fine pieces.
5. Turn heat to high to bring to a boil.
6. Once boiling, turn the heat down to med-low.
7. Cook, uncovered, for 1 to 1 1/2 hours, at a low boil.. stirring occasionally until sauce has thickened quite a bit.
8. Serve over thin spaghetti or a hot dog.

RECIPE NOTES

Optional toppings include shredded cheddar cheese, diced white or yellow onion, kidney beans, oyster crackers and hot sauce.

Nutrition Facts

Copycat Skyline Cincinnati Chili

Amount Per Serving

Calories 226

* Percent Daily Values are based on a 2000 calorie diet.

Love some good Skyline Chili. Good thing they have one nearby in Clearwater, FL.

Can anything other than a bowl of Texas Red really be called chili? Isn't it just meat stew anywhere else? At least Cincinnati style doesn't require beans. That is just blasphemous.

I did make this, and it turned out fine.  But, I will stick with @EggObsessed award winning Brisket Chili:

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=1197559&catid=1

http://itsmyrub.com/award-winning-smoked-brisket-chili/

I think this is pretty solid evidence of where Chili Started and whether it should have beans.

Origins and history[edit]

In Spanish, the word chile from the Nahuatl chīlli refers to a "chili pepper", and carne is Spanish for "meat".

A recipe dating back to the 1850s describes dried beef, suet, dried chili peppers and salt, which were pounded together, formed into bricks and left to dry, which could then be boiled in pots on the trail.[1]

Chili originated from what is now northern Mexico and southern Texas.[2] Unlike some other iconic Texas foods, such as barbecued brisket, which is associated with white men, chili largely originated with working-class Tejana and Mexican women.[2] The chili queens of San Antonio, Texas were particularly famous in previous decades for selling their inexpensive chili-flavored beef stew in their casual "chili joints".[2]

The San Antonio Chili Stand, in operation at the 1893 Columbian Exposition in Chicago, helped popularize chili by allowing Americans to appreciate its taste. San Antonio was a tourist destination and helped Texas-style chili con carne spread throughout the South and West.[3] Chili con carne is the official dish of the U.S. state of Texas as designated by the House Concurrent Resolution Number 18 of the 65th Texas Legislature during its regular session in 1977.[4]

Beans[edit]Beans, a staple of Tex-Mex cuisine, have been associated with chili as far back as the early 20th century.[12] The question of whether beans belong in chili has been a matter of contention among chili cooks for a long time. While it is generally accepted that the earliest chilis did not include beans, proponents of their inclusion contend that chili with beans has a long enough history so as to not be considered unauthentic.
https://en.wikipedia.org/wiki/Chili_con_carne
But I'm not trying to start an Argument again. If you want beans or spaghetti in your ste...I mean "Chili" go for it. 

fishlessman said:

heres my yankee chili, too damn hot for texans

Why did you throw ripped up black trash bags in that pot of spaghetti sauce?

I would actually be curious to try this style. I'm not an allspice of cloves fan but maybe if they were just barely there. The chocolate seems like its mainly just for color and a little earthiness.

But I'm not trying to start an Argument again. If you want beans or spaghetti in your ste...I mean "Chili" go for it. 

Born in WI, raised in Seattle, I didn't get here as fast I could, but I married a Texan, and ended up here 50 years later.  Bought a small farm, and we are here for good.

I call it Chili and then I add the beans....

TEXASBGE2018 said:

I would actually be curious to try this style. I'm not an allspice of cloves fan but maybe if they were just barely there. The chocolate seems like its mainly just for color and a little earthiness.

im into allspice and cloves but 1/4 teaspoon max, go with 1/8 teaspoon to start out. theres so much cheese everything balances out, i dont have nearly a quarter the amount of cheese they serve in cinci in that pick

TEXASBGE2018 said:

Ya chili is really really simple.

Cook the garlic and onions 1st. Then the meat, then season the meat with chili powder, then the rest.

2lbs Ground beef

1 15oz Can Tomato Sauce then empty can half full with water

1 Chopped medium onion

2-3 Cloves Chopped garlic

1 tsp spanish oregano or thyme

1 tsp ground cumin

5-6 tbsp. of Mexine Chili powder

1-2 dashes of favorite pepper sauce

Salt and Pepper to taste.

And then you add 2 cans of pinto beans...  Serve over ziti or penne.

I’ve spent much of life in Ohio and have a Skyline Chili 10 minuets from my house, but have never been to Skyline Chill or tried Cincinnati chili, but gotta say that I’m with the others who are appalled at the thought of chili over spaghetti noodles.  Aside from avoiding chili and spaghetti served together I’m pretty open minded about chili.  I like beans or no beans, I like it with ground beef or ground venison, I like it with stew meat or sausages, I like it spicy and I like it mild.  My one serious preference is that I like it thick like a hearty stew.  Growing-up my mom made a lot of really good things.  Chili was not one of them.  She used a “chili recipe” that was basically watery ground beef and stewed tomatoes with a bit of chili powder.  Took me years as an adult  before I could try eating chili again.  

TEXASBGE2018 said:

Ya chili is really really simple.

2lbs Ground beef

1 15oz Can Tomato Sauce then empty can half full with water

5-6 tbsp. of Mexine Chili powder

lol

Only thing missing is a can of condensed cream of mushroom soup.