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Old 04-24-2009, 07:53 AM   #1
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Skyline Chili

There are many recipes on line for Skyline Chile. This one is in line with most of them and has tomatoes whereas a lot do not.

SKYLINE CHILI

Ingredients:

1 quart cold water
2 lbs ground beef
2 cups crushed tomato
2 yellow onions, diced
4 garlic cloves, minced
1 tbsp Worcestershire sauce
1 tbsp unsweetened cocoa
1/4 cup chili powder
1 tsp cayenne
1 tsp ground cumin
2 tbsp cider vinegar
1 whole bay leaf
1/4 tsp ground cloves
1 tsp cinnamon
1 1/2 tsp salt

Preparation:

Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces.



Simmer for 30 minutes and add the rest of the ingredients.





Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes too thick.

After one and one half hours.



After three hours.



Refrigerate the chili overnight, the next day remove the layer of fat from top before reheating and serving.



Time for a Skyline Chili Dog with a Nathanís NC, mustard, and onion.





And now for the real test a few days later. Iím told youíre supposed to put some chili into the spaghetti water.







How accurate is it, got me? But it sure tastes good and as best as I can remember very close to the real McCoy.
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Old 04-24-2009, 08:06 AM   #2
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Looks real damm good, & I had yogert for breakfast I'm hungry now
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Old 04-24-2009, 09:35 AM   #3
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Looks awesome! I used to be in Ohio all the time and took Cincinnati style chili for granted. Now I miss it!

Thanks for posting!
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Old 04-24-2009, 10:09 AM   #4
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Looks real good.
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Old 04-24-2009, 11:08 AM   #5
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Quote:
Originally Posted by 007bond-jb
Looks real damm good, & I had yogert for breakfast I'm hungry now
Same here, yogert for breakfast too, and that chili looks great!!
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Old 04-24-2009, 12:39 PM   #6
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thanks for the recipe
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Old 04-24-2009, 12:41 PM   #7
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Well for breakfast I had a yogurt drink..brownies..cookies and a breakfast casserole sorta like a savory egg custard and the chili looks good to me too.

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Old 04-24-2009, 02:58 PM   #8
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I've been wanting a recipe like that! Thanks John, looks fantastic!! Thanks for the recipe and instructions!!
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Old 04-24-2009, 04:08 PM   #9
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Looks great and thanks for the walk through!
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Old 04-24-2009, 05:20 PM   #10
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Wow! Looks great!
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Old 04-24-2009, 05:57 PM   #11
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Hell Ya! Thanks John that looks deliciouse. I can't w8 to try it.
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Old 04-24-2009, 09:38 PM   #12
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John, do you brown the ground beef before you add it to the water? It sounds like you don't.
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Old 04-24-2009, 10:50 PM   #13
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Quote:
Originally Posted by Griff
John, do you brown the ground beef before you add it to the water? It sounds like you don't.
That was my conclusion too. Because the meat wasn't browned and the fat wasn't drained off, there's this step: "Refrigerate the chili overnight, the next day remove the layer of fat from top".

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Old 04-24-2009, 10:53 PM   #14
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Well..I will take a wild guess no on browning the meat. If you brown it up right it will form into clumps. I dont see no clumps in the pics. We speaking yankee chili here. It starts with hamburger meat and water. I seen em making it on TV.

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Old 04-24-2009, 10:59 PM   #15
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Griff, the meat in Cincinnati chili is very fine, to get this texture you add it straight to the cold water and stir/use you hands to break it up as much as possible.

bigwheel has it correct.
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Old 04-24-2009, 11:16 PM   #16
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I have a version of cincinnati chili from Cooks Illustrated that I've always wanted to try that looks really good. It doesn't have the overnight approach, I just haven't tried it yet.
If you haven't figured out yet I'm a big CI reader.
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Old 04-25-2009, 07:17 AM   #17
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Quote:
Originally Posted by Griff
John, do you brown the ground beef before you add it to the water? It sounds like you don't.
Good morning Griff,

Do not brown the meat first. Put it in the water, don a pair of food handling gloves, and break it down. Then start the cooking process. This way you leave the fat in the meat throughout the cook for added flavor, skim it off after refrigerating overnight.
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Old 04-25-2009, 04:53 PM   #18
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We have a pot cooking right now, going to be a little hard waiting untill tomorrow. Smells great
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Old 04-25-2009, 05:48 PM   #19
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Quote:
Originally Posted by DavidT.
We have a pot cooking right now, going to be a little hard waiting untill tomorrow. Smells great
Im doin it tomorrow! I have to go get a couple of spices and some yellow ongyuns. We only have white. whatever.... I cant wait to try it and knowing me ill have to tweak it to me. Im workin on tryin another chili too!
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Old 04-26-2009, 11:11 PM   #20
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Going to try it again, just going to leave the ground cloves out, but hey, that's us.

Thanks for the recipe!! I think it's a damn good starter recipe.
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