Recipes

[humphrey]

Got this off another board. I made it in the slow-cooker and it was really good! I didn't have tomato paste so I used a large (28 oz.?) can of crushed tomatoes and one can of water (about 2 c.). It doesn't have a strong tomato taste. Direct copy below:

It’a a meat sauce concoction also known as “Skyline Chili” in Cincinnati. Chili 1 way = chili on top of spaghetti. Chili 2 ways = chili on spaghetti with cheese. Chili 3 ways = chili on spaghetti with cheese and onions. I got the recipe from a friend who is from Cincinatti. Her family and mine were stationed in England at the time. It may have a different name, but it is in my book as “Sally’s Cincinnati Chili”. Here’s the recipe:

4 C water
2 lb lean ground beef (I use chicken or turkey usually)
1 t cinnamon (I use a bit more)
1 t ground cumin (I use a bit more)
2 large onions, chopped
1 t Worcestershire sauce
2 “toes” garlic (peel and leave whole)
2 T chili powder
1 t cayenne pepper (can use more - this recipe shouldn’t be hot)
1 T salt (can use less, but a tablespoon is about right)
1 1/2 t allspice
6 oz tomato paste
1 1/2 T cider vinegar
3 large whole bay leaves

Crumble RAW beef into water. Add all other ingredients. Bring to boil. Cover and simmer about three hours. Remove garlic and bay leaves. Serve over spaghetti and top with grated cheese and onions for 3-way chili.

This tastes really good on day 2 or 3 when the flavors have had time to meld.