Happy Saturday! Today is our most anticipated game of the year. We geeked out last night (like we do every Friday night before this game) and watched “The Rivalry: Ohio State vs. Michigan”. And I cried a little during the show, just like every time. I have a slew of Buckeyes ready to take to our friend’s house, and everyone is in their colors. So today I say unto you…O-H!
Mike’s whole family if from Cleveland, but he and his sisters were born in Arizona. So to give him a little treat, and make up for the fact that I lived in Ohio for a bit and he’s never been, I made him some copycat Skyline Chili. It’s almost spot on. Mike was a little freaked out by the cocoa powder taste, but that’s how it is. You’ve got to go big or go home with the traditional toppings on this recipe – just don’t forget the spaghetti!
One Year Ago: Tostada Pizza
Two Years Ago: Cake Batter Cookies & Chocolate Frosting
Cincinnati Chili
Ingredients
- 4 cups cold water
- 2 pounds ground beef
- 3 cups crushed tomatoes
- 2 yellow onions diced
- 5 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 1 1/2 tablespoons unsweetened cocoa powder
- 1/4 cup chili powder
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- 2 tablespoons cider vinegar
- 1 bay leaf
- 1/4 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons salt
Add-Ons:
- Cooked spaghetti
- Grated cheddar cheese
- Oyster crackers
Instructions
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Add beef and water to a large pot (4-quarts or more). Bring to a simmer, use a spoon to break the ground beef into little pieces. Continue cooking for 30 minutes. Add in remaining ingredients and mix well to combine.
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Cook uncovered on low heat for 3 hours, stirring occasionally. Add water as needed if chili becomes too thick.
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Serve chili over cooked spaghetti and top with cheddar cheese and oyster crackers.
