Cincinnati Skyline Chili Recipe

  
      Yield: 1 Servings
 
      2 lb beef,Ground
      1 cn tomato sauce (15 oz)
      2    bay leaves
      1 t  cinnamon,Ground
  1 1/2 t  salt
  1 1/2 t  vinegar
  1 1/2 t  allspice,Ground
      3 c  water
    1/4 t  garlic power
      1    onion,chopped
      1 t  worcestershire sauce
      2 t  cumin
      1 T  chili powder
    1/2 t  red pepper,Crushed

Mix ground beef and water until soupy.  Mix in other ingredients.
Simmer, uncovered 3 hours.  Stir occasionally. "Makes 8 servings."

Classic Chili
 
      Yield: 4 Servings

1 lb lean ground beef
1 c  chopped onions
1/2 c  diced poblano chile or green pepper
1 TB chili powder
1/4 ts cinnamon and cumin
1/2 ts salt
28 oz whole tomatoes in puree canned
1/3 c  raisins (optional)
Cooked rice

1. Cook beef in large skillet over medium-high heat until browned, 2
to 5 minutes. Add onions and chile; cook 3 minutes more. Add chili
powder, cinnamon, cumin and salt; cook 30 seconds.

2. Add tomatoes in puree, breaking up tomatoes with back of spoon, and
raisins. Cook, stirring occasionally, over medium heat 15 minutes.

Clyde's Chili
 
      Yield: 8 Servings
 
      3 T  oil,cooking
      2    onions
      3 lb beef,coarse grind
      2 T  worcestershire sauce
      3    garlic cloves
      4 T  red chile,hot,ground
      4 T  red chile,mild,ground
      2 t  cumin
      1 t  oregano,dried,pref. mexican
      2 t  salt
     16 oz kidney beans
     15 oz chili sauce

1. Heat the oil in a Dutch oven or heavy 5-quart saucepan over
medium heat. Add the onions and cook until they are translucent.

2. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes.

3. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes.

4. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings.