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Message: <blockquote data-quote="Scotley" data-source="post: 5088232" data-attributes="member: 11520">Alternate Cincinnati or Skyline ChiliFirst off, no one is the southwest is gonna consider this stuff chili. Second, it is damn good. This is the version America's Test Kitchen came up with, so it may not be as authentic to the Greek influenced Skyline restaurant original as Pbartender's version. Often ATK recipes seem unnecessarily fussy and complex to me, but this one really works. Cincinnati Chili 2 teaspoons table salt or more to taste1 1/2 pounds ground beef chuck2 tablespoons vegetable oil2 medium onions, chopped fine2 medium cloves garlic, minced2 tablespoons chili powder2 teaspoons dried oregano2 teaspoons cocoa1 1/2 teaspoons ground cinnamon1/2 teaspoon cayenne pepper1/2 teaspoon allspice1/4 teaspoon ground black pepper2 cups low-sodium chicken broth2 cups water2 tablespoons cider vinegar2 teaspoons dark brown sugar2 cups plain canned tomato saucehot pepper sauce Accompaniments:1 pound spaghetti, cooked, drained, and tossed with 2 tablespoons unsalted butter12 ounces sharp cheddar cheese, shredded1 can red kidney beans, drained, rinsed, and warmed1 medium white onion, chopped fineoyster crackers1. FOR THE CHILI: Bring 2 quarts of water and 1 teaspoon salt to a boil in a large saucepan. Add the ground beef, stirring vigorously to separate the meat into individual strands. As soon as the foam from the meat rises to the top (this takes about 30 seconds and before the water returns to a boil, drain the meat into a strainer and set it aside.2. Rinse and dry the empty saucepan. Set the pan over medium heat and add the oil. When the oil is warm, add the onions and cook, stirring frequently, until the onions are soft and browned around the edges, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the chili powder, oregano, cocoa, cinnamon, cayenne, allspice, black pepper, and the remaining 1 teaspoon salt. Cook, stirring constantly, until the spices are fragrant, about 30 seconds. Stir in the broth, water, vinegar, sugar, and tomato sauce, scraping the pan bottom to remove any browned bits.3. Add the blanched ground beef and increase the heat to high. As soon as the liquid boils, reduce the heat to medium-low and simmer, stirring occasionally, until the chili is deep red and has thickened slightly, about 1 hour. Adjust the seasonings, adding salt and hot pepper sauce to taste. (The chili can be refrigerated in an airtight container for up to 3 days. Bring to a simmer over medium-low heat before serving.)4. TO SERVE: Divide the buttered spaghetti among individual bowls. Spoon the chili over the spaghetti and top with the cheese, beans, and onion. Serve immediately.</blockquote>

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