Cincinnati Chili Batch 11

This is my recipe number 11. I took the recipe that Kirk provided here which was derived from my batch 9. I took that version, added a couple things from batch 10 and went from there. Main changes are the addition of vanilla (thanks Ric) and the reduction by 1 cup of the water.

Click Read More to see the recipe and my tasting notes.

Cincinnati Chili (Skyline Style) attempt 11

2.5 lbs lean ground beef (extra fine grind if possible)
6 cups cold water

1 can tomato paste – (6 oz)
1 can tomato sauce – (8 oz)

1 oz bitter chocolate
5 whole cloves
1 tsp cinnamon
1 tsp ground allspice
2 tsp vanilla

1.5 tsp ground cumin
2.5 tbsp chili powder (dark)
1/2 tsp Cayenne Pepper (powdered)
4 tsp kosher salt
2.5 tbsp ground black pepper
4 tbsp white vinegar
2 tbsp Worcestershire sauce
1/2 tbsp granulated garlic
4 bay leaves
1 tsp onion powder
3 tsp turmeric
2 tsp ground coriander
3 tbsp yellow mustard
2 tbsp lemon juice
1 tsp dried oregano

In 1 additional cup of hot water, add
2 tbsp active-dry yeast (bread maker type)
4 tbsp corn starch
and stir until smooth. Make sure there are no lumps before you add it to the chili or they will be impossible to remove.

Place water over medium heat and add the ground beef. Stir the ground beef into the cold water. Continue to stir as the water is heated. The ground beef will nearly dissolve into the water developing into almost a paste. Once dissolved, increase heat to high.

If you use frozen ground beef, let sit in the COLD water until it is matched the temp and it is no longer frozen. Failure to do this will result in lumpy chili.

Once the water is nearly boiling, add the other ingredients and continue to stir until the chili comes to a strong boil. Turn down the heat to a simmer.

Let simmer for 2 hours.

Serve as traditionally served or as you wish. I prefer over spaghetti with shredded cheese (3-way).

Notes on this recipe:

I had lots of scorching on the bottom of this batch — first time. Could it be the addition of the corn starch?

This batch is the closest yet. But it’s still not there. The sweet ingredients are just about right I think. Perhaps a little more vanilla.

Less Turmeric would be good. Needs a little more salt.

It is thicker than the real Skyline — perhaps I should add the water back in. It’s also hotter — I think I would reduce the black pepper and Cayenne Pepper if trying to make it exact. I like it hotter like this though.

My conclusion is that there is still something missing. Or there is something in this recipe that’s throwing the whole thing off.

Needs more work! I guess I should start compiling ideas for Batch 12.

Suggestions anyone?