Here's a great skyline chili recipe that even those who aren't in Cincinnati can enjoy.

1 quart water
2 medium onions, finely chopped
2 (8 oz.) cans tomato sauce
1/2 teaspoon ground allspice
1 1/2 teaspoon red pepper
1 teaspoon ground cumin
3 to 4 tablespoons chili powder
1/2 oz. unsweetened chocolate
2 pounds ground beef
4 cloves garlic
2 tablespoons vinegar
1 whole bay leaf
5 whole cloves
2 teaspoons Worcestershire sauce
1 1/2 teaspoon salt
1 teaspoon cinnamon

Directions
In a 4-quart pot, add the ground beef and bring to a slow boil over medium heat for 30 minutes. While cooking, stir beef occasionally and separate into a fine crumbled texture.
Stir in the remaining ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for three hours or so. You can cover the pot for the last hour of cooking if the chili has reached the desired consistency.
Serve over cooked spaghetti.
How to serve Skyline Chili:

3-way: includes spaghetti, chili sauce and finely grated Cheddar cheese 4-way: includes spaghetti, chili sauce, Cheddar cheese and onions 5-way: includes spaghetti, kidney beans, chili sauce, Cheddar cheese, and onions.

=> Cincinnati Chili Recipe: Vegetarian Cincinnati Chili
Instead of beef, this recipe uses a meat substitute. I bet meat lovers won't be able to tell the difference, instead, they'll be slurping up this delicious chili by the spoonfuls.

8 oz. spaghetti
1 tablespoon olive oil
1 (12 oz.) package frozen burger style veggie crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 oz.) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup Cheddar cheese, shredded (optional)

Directions
In a large skillet, sauté the onion in the olive oil until the onion is tender. Stir in the veggie crumbles and the garlic; cook until the crumbles are brown.
Stir in the tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and the hot sauce. Cook over medium-high heat until mixture begins to boil; reduce heat to low and cover. Simmer for 15 to 20 minutes until the sauce is thick.
While the sauce is cooking, bring a large pot of salted water to boil. Place the spaghetti in the pot and cook according to package directions. Drain and set aside.
Stir beans into the chili mixture and mix lightly.
Add spaghetti to serving bowls and pour chili mixture on top. Sprinkle with cheese.
Cha…cha…cha…it’s chili time!

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