A local favorite , this recipe was created by Nicholas Lambrinides, a Greek immigrant who founded a popular chain of chili restaurants in Cincinnati, Ohio in 1949. Unlike traditional chile con carne It's a Americanized version of a Greek-Macedonian spiced meat stew.
1 quart cold water 2 lbs ground beef 2 cups crushed tomato 2 yellow onions, diced 4 garlic cloves, minced 1 tablespoon Worcestershire sauce 1 tablespoon unsweetened cocoa ¼ cup chili powder 1 teaspoon cayenne 1 teaspoon ground cumin 2 tablespoon cider vinegar 1 whole bay leaf ¼ teaspoon ground cloves 1 teaspoon cinnamon 1½ teaspoon salt cooked spaghetti to serve chili over,
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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 all the rest of the ingredients. Simmer uncovered on low for 3 hours. Add water as needed if the chili becomes too thick. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating and serving. Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 1.Just the chili 2.Chili served over spaghetti 3.Chili, spaghetti, and grated Cheddar cheese 4.Chili, spaghetti, cheese, and onions 5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans All are served with oyster crackers