Frank's Recipes! Skyline Chili

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Skyline Chili

2 qt. water
4 lb. ground chuck
3 tablespoon vinegar
2 tablespoon salt
1 tablespoon allspice
1 tablespoon black pepper
4 tablespoon chili powder
1 tsp. red pepper
1 tsp. cumin
2 tsp. cinnamon
8 whole small bay leaves
2 cloves garlic, minced
4 dashes Worcestershire sauce
4 large onions, finely chopped
1 (12 oz.) can tomato paste or
4 (8 oz.) cans tomato sauce
1 (8 oz.) can tomato sauce (if using tomato paste)

In large Dutch oven, boil raw meat slowly in water until brown. Add remaining ingredients and bring to a boil. Simmer 3 to 4 hours. Remove bay leaves.

Makes 3 to 5 quarts. Best served the next day.

In Cincinnati, there is a "Chili Parlor" as frequently as you might find a "sub shop" in the Wilmington area. Cincinnati chili is served two different ways. Over spaghetti with lots of onions, beans and piles of grated Cheddar cheese. It is also served over miniature hot dogs in little rolls, layered in the same manner as the spaghetti. If serving beans, red kidney beans or chili beans should be used. When in Cincinnati just stroll into a Skyline Chili Parlor and order up a "One Way, Two Way, Three Way, and if you're really brave a Four Way"!