"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Skyline Chili-Cincinnati Recipe

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This recipe for Skyline Chili-Cincinnati, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Reinke
Added: Saturday, July 19, 2008


2 lbs. ground round
2 cups water
2 6 oz. cans of tomato paste
1 large onion, finely chopped
1 clove garlic, minced
2 large bay leaves
3 tbsp. chili powder
1 tbsp. ground cumin
2 tsp. ground allspice
1 1/2 tsp. ground cinnamon
1 tsp. salt
1 tsp. pepper
1/4 tsp. ground red pepper
1 tbsp. white wine vinegar
1 tsp. Worcestershire sauce
Hot cooked spaghetti
Shredded Cheddar Cheese
Chopped onion

A pressure cooker takes Cincinnati Chili from a 3-hour production to 15 minutes. Meat is much more tender. Use pressure cooker if available. Brown meat and onions. Add other ingredient. Cook in pressure cooker for 15 to 20 minutes. Poor sauce on cooked spaghetti and garnish with shredded cheese and chopped onion for a four way split. Add beans for a five way split. Also great on hot dogs.

Personal Notes:
Personal Notes:
I first had this in Cincinnati with my college roommate Julie Jones. Especially good at 3 am!




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