Best Cincinnati Skyline Chili
This is the best CSC I've ever had. I found this recipe on the net at one time. Couldn't find it again, so when I found my paper one, I wanted to make sure it was where people could appreciate it.
This is the best CSC I've ever had. I found this recipe on the net at one time. Couldn't find it again, so when I found my paper one, I wanted to make sure it was where people could appreciate it.
- 1 teaspoon worcestershire sauce
- 3 cups water
- 1 tablespoon chili powder
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon ground
- 1/4 teaspoon garlic powder
- 1 whole onion chopped
- 2 lbs ground beef not cooked
- 1 can tomato sauce
- 1 1/2 teaspoons vinegar
- 1 1/2 teaspoons allspice ground
- 2 teaspoons cumin
- 1/2 teaspoon red pepper crushed
- Carbohydrate 5.29778901104867 g
- Cholesterol 85.048125 mg
- Fat 28.7714218752615 g
- Fiber 1.7805312554509 g
- Protein 18.7973897501913 g
- Saturated Fat 10.8234522875461 g
- Serving Size 1 1 Serving (205g)
- Sodium 244.954077608809 mg
- Sugar 3.51725775559776 g
- Trans Fat 7.30490875004329 g
- Calories 356 calories
Step-by-step
- Mix ground beef, water, and tomato sauce until soupy.
- Mix in all other ingredients.
- Simmer uncovered for 3 hours.
- Serve over thin or angle hair pasta.
- Note: Serve topped with grated cheddar cheese and/or onions
Simmering raw ground beef directly in liquid without prior browning defines the Cincinnati style, yet this technique requires strict adherence to timing to avoid graininess. Meat added directly to cold water must be broken apart completely with a fork or potato masher before heat is applied, otherwise protein clumps form that refuse to break down during the three-hour reduction. Maintaining a low, lazy bubble is essential; rapid boiling will cause the fat to render too quickly and separate from the tomato base, leaving an oily slick on the surface.
- Break raw meat into a cold pot with three cups of water and tomato sauce, whisking vigorously until uniform before adding spices.
- Keep the pot uncovered throughout the entire three-hour simmer so excess moisture evaporates and the sauce achieves a thick, clingy consistency.
- Substitute gluten-free pasta easily if dietary needs require it, as the meat sauce itself contains no thickening flours or starches.
Proper reduction yields a smooth, meat-paste texture rather than a chunky stew. Patience during the long, slow heat application determines whether the spices infuse evenly into the beef.
