Swing State Chili {Skyline Chili Inspired}

Today is Election Day and we will enjoy dinner tonight….squarely in front of the television.  We kicked around some menu ideas in honor of this important day.  Should we have a red, white, and blue Americana theme or perhaps good ole’ Georgia inspired southern food.  In the end we decided to focus on the ‘swing states’ who seem to hold the future of the country in their hands.  So in honor of the great folks of Ohio….here is our best attempt at your beloved Cincinnati “Skyline” Chili.

To me the main differences between Cincinnati Chili and a traditional Tex-Mex chili is that the meat and onions are very finely chopped (similar to hot dog chili) and the seasonings are certainly unique with unsweetened cocoa, cinnamon, allspice, and clove shining through.  Oh and let’s not forget the Cincinnati ‘Skyline’ Chili Ordering Code:

1-Way:  just the chili

2-Way:  chili served over spaghetti

3-Way:  chili, spaghetti, and grated cheddar cheese

4-Way:  chili, spaghetti, cheese, and diced onion

5-Way:  chili, spaghetti, cheese, onion, and red kidney beans

All “ways” are served with oyster crackers

This is one of those dishes that met me as I stepped out of the car.  The aromas are intense and warm and sing of Autumn.  Generally when you eat something you relate it back to a dish you’ve had before or a flavor you’re familiar with.  I had never had authentic Skyline Chili.  So we will call on our buddies from Louisville to let you know how we did.  For now I can say with certainty…..this Swing State Chili did not disappoint.  It’s the perfect dish for this rainy cold evening, where I’ll be wrapped in a blanket, glued to election results.

Swing State Chili {Cincinnati “Skyline” Chili Inspired}

Libby with Lemony Thyme

The main differences between Cincinnati Chili and a traditional Tex-Mex chili is that the meat and onions are very finely chopped (similar to hot dog chili) and the seasonings are certainly unique with unsweetened cocoa powder, cinnamon, and clove shining through.

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Course Chili

Ingredients

  

• 1 quart cold water
• 2 lbs ground beef
• 1 Tbl. butter
• 2 medium onions fine diced
• 1 15 oz. can tomato sauce
• 5 garlic cloves minced
• 1 Tbl. Worcestershire sauce
• 1 Tbl. unsweetened cocoa
• 2 tsp. cayenne
• 1 tsp. ground cumin
• 2 Tbl. cider vinegar
• 1 whole bay leaf
• 1/2 tsp. ground cloves
• 1/2 tsp. ground allspice
• 1 tsp. ground black pepper
• 2 tsp. cinnamon
• 2 tsp. Kosher salt

Instructions

 

• Put your ground beef in a food processor and pulse several times.
• Add butter and onion to a 4-quart pot, saute until translucent.
• Add water and bring to a low boil, then add ground beef, return to a simmer while stirring until the ground beef is in very small pieces.
• Add all the remaining ingredients. Simmer on low, uncovered, for 3 hours (longer is better, all day is best!). Add water as needed if the chili becomes to thick.
• If you can make the day before, once cooled skim fat off top. If serving the same day, use a cold spoon to remove excess fat.

Notes

Let’s not forget the Cincinnati ‘Skyline’ Chili Ordering Code:
1-Way: just the chili
2-Way: chili served over spaghetti
3-Way: chili, spaghetti, and grated cheddar cheese
4-Way: chili, spaghetti, cheese, and diced onion
5-Way: chili, spaghetti, cheese, onion, and red kidney beans
All “ways” are served with oyster crackers

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