Cincinnati Chili

  If you ever travel to Cincinnati or know anyone from the area at some point the conversation will turn to Skyline or Gold Star Chili.  Personally I prefer Skyline and always have to eat there when I go back to visit family.  In the past if a craving would strike, I would open a can of Skyline, warm it up and though not as good as fresh from the restaurant it would satisfy the need.

  So for this week I took on the challenge of homemade Skyline.  Now this isn't your typical chili- it has a cinnamon and chocolate base, it is more of a sauce because you typically serve it over sphaghetti. You can order it several ways: a "3-way" spaghetti, chili, and cheese, "4-way" add onions, "5-way" add red kidney beans.  Personally I like it with beans and cheese.

  I found various recipes on-line, but in the end just made up my own-the flavor was pretty close, next time I will add a little less broth so that it is a little thicker:

Ingredients

1 lb ground beef

2 (14.5oz) cans low sodium beef broth  (Next time I will probably only use 1 or 1.5 cans)

1 6oz can tomato paste

1 tsp. chili powder

1/2 tsp. allspice, cumin, cloves

2 tsp. ground cinnamon

1 1/2 tsp. dark cocoa powder

1 tsp. minced garlic

2 tbsp. cider vinegar

1 bay leaf

*optional 1 can of kidney beans and diced onions

1 package of spaghetti

Shredded cheddar cheese

Directions

Place all the ingredients-except the cheese and spaghetti- in a slow cooker on low for 6-8 hrs.  I made it the night before and let it cool in the fridge.  The next day I removed the bay leaf and fat from the top and reheated in the slow cooker. I added the beans and let it all warn up.  Cook the spaghetti as directed on the package.  Spoon a chili over pasta-add onions if desired-and top with a generous amount of cheese.  Serve with a side of oyster crackers and you will feel like you are in Cincinnati.

Next week we will need our passports again as we head across the pond to a relatively unknown town with views of the Rock...