Cincinnati Chili Batch 13 Rocks!

Well I finally got around to making lucky batch 13. And it turned out fantastic. While it’s still not a perfect clone of Skyline — it tasted really good.

The suggestions received — along with being less aggressive with some of the spices really helped.

Read on for notes and the recipe.

Overall I think this is the best batch I’ve ever made. But, it’s still not there. I think I will continue decreasing the amount of spices.

Salt — as always — makes things taste better. But since this batch uses broth (with lots of salt already in it) I decreased the amount of salt in the chili. Please make sure you salt to taste when you are ready to serve.

I think that there may be something in the way the spices are added that is keeping this from getting closer. Anyone know anything about that?

For one thing, fresher spices (cloves, etc.) could easily be getting cooked out with the long cooking time. Anything that adds flavor to the chili via an oil likely is getting lost. For those spices it might be best to add them right at the end — once you turn off the heat. But I will need to think about that some more.

But overall, a great chili. And the closest I’ve ever had to Skyline — which is my goal.

Give it a try and let me know your thoughts. You can e-mail me at beergeek at gmail.com. Cheers!

Cincinnati Style Chili Batch Lucky 13

2.5 lbs lean ground beef (extra fine grind if possible) — 80% lean
3 14oz cans Swansen’s Beef Broth (lower salt version) chilled
1 cup cold water

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

.5 oz bitter chocolate
4 whole cloves
1/2 tsp cinnamon
1/2 tsp ground allspice
1 tsp vanilla
2 Tbsp Dark Brown Sugar
1/2 tsp ground ginger

1 tsp ground cumin
1.5 tbsp chili powder (dark)
1 tsp (Morton) kosher salt
1 tbsp ground black pepper
4 tbsp cider vinegar
2 tbsp Worcestershire sauce
1 tsp granulated garlic
2 bay leaves
1/2 tsp onion powder
1/2 tsp turmeric
1 tsp ground coriander
1/4 tsp ground mustard
1 tbsp lemon juice
1/2 tsp dried oregano

Gather all the spices, sauces, etc. in one container before starting — makes it easier.

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.

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

Add the other ingredients and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a simmer. Let simmer for 4-12 hours. The closer to 12 hours the better.

For best results, let simmer for at least 8 hours.

Once done, remove the bay leaves and cloves, if you can find them.

Refrigerate for 2-3 days before reheating and serving.

Once reheated, additional salt, pepper, cayenne pepper, and yeast can be added — to taste.

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