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Skyline Chili

Source of Recipe

copykat


List of Ingredients

Skyline Chili
1 pound ground beef
2 14.5-ounce cans Swanson beef broth
1/2 cup water
6-ounce can tomato paste
2 tablespoons corn starch
4 teaspoons chili powder
1 tablespoon white distilled vinegar
1 1/4 teaspoons salt
1 teaspoon cardamom
1 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cayenne pepper
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper




Recipe

1. Brown ground beef in a large saucepan over medium heat. Do not drain. Use a potato masher to mash the ground beef into very small pieces that are about the size of uncooked rice.
2. Turn off the heat then add the rest of the ingredients to the pan. Whisk the ingredients so that the tomato paste and corn starch is mixed in. Crank heat back up to medium and bring mixture to a boil. Reduce heat and simmer for 60 to 75 minutes or until thick.

Skyline Chili
tsr mail

2 lb. Ground Chuck
2 lg. Onions, chopped
3 Garlic cloves, mashed
15 oz. Tomato sauce
8 oz. Tomato Paste
2 c. Beef Stock
2 T. Chili powder
2 squares Semi-sweet Chocolate, melted
2 T. Brown vinegar
1 T. Honey

SPICES:

1 T. Pumpkin pie spice
1 t. Salt
1 t. Ground cumin
1/2 t. Cardamon
1/4 t. Ground cloves

(Kidney Beans, 16 oz., for 5-way chili)

1 lb. Spaghetti, cooked
2 c. Cheddar cheese (fancy shredded--Kraft gourmet style is good!)
2 c. Chopped onions

In a large stockpot combine beef, onions, and garlic. Cook over medium high
heat for 15 to 20 minutes. Drain, and add everything else. Bring to a boil,
then simmer 35 minutes. Add Kidney beans for 5-way chili.

**Three-way is chili over spaghetti with cheese.
**Four-way is 3-way plus onion.
**Five-way is 4-way with beans.
**Or serve on hot dogs with onions and cheese.


Version III from foodgeeks.com:

1 qt. water
2 lb. ground chuck, crumbled
2 md. onions, finely chopped
5 to 6 cloves garlic, crushed
1 can (15 oz.) tomato sauce
2 tbsp. cider vinegar
1 tbsp. Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 lg. bay leaf
2 tsp. salt
2 tsp. ground cinnamon
1-1/2 tsp. cayenne pepper
1 tsp. ground cumin
1/2 oz. unsweetened chocolate, grated


Directions:
Bring water to boil in a 4-6 quart pot. Add the ground chuck (do not brown first). Stir until separated and reduce heat to simmer. Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce. Stir to mix well. Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and grated unsweetened chocolate. Bring back to a boil, then reduce to simmer for 2½ hours cooking time in all. Cool uncovered and refrigerate overnight.

Skim all or most of the fat and discard. Discard bay leaf. Reheat and serve over hot spaghetti, cooked al dente.