Grumpy Beer Geek

I occasionally get email from people asking about Cincinnati and Skyline chili — various things. But this email was from someone who has put a lot of really good thinking into developing a Skyline clone recipe. I’ll be using some of these discoveries in my next batch. Thanks for the great insights, Alexander.

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FDA requirements about allergen ingredients are not actually laws. Companies are not required to list ingredients that are known allergens. However, product liability torte law has persuaded most manufacturers to list ingredients that are known allergens. Failure to list allergen ingredients frequently leads to losses from product liability lawsuits. Based upon the ingredients listed on frozen Skyline, I concluded that Skyline has adhered to the full disclosure policy. This is the reason why you see the ubiquitous “spices” and “natural flavors” but also see specific trace ingredients. Onions, yeast, and paprika are known allergens. Therefore, they are disclosed. Keeping with this logic, I am comfortable ruling out ingredients such as peanut butter and cocoa (or any other form of chocolate) from the recipe. As you probably know, nuts are known allergens. Thus, I concluded there is not any cocoa in the chili.

FDA requirements also require that ingredients must be listed in order by volume. In instances of identical volume, ingredients are then listed alphabetically. This is useful information in determining how much onion powder, garlic, and paprika are needed.

FDA also requires nutritional information to be listed based upon the source ingredients…not the end product. A company can argue all they want about how their yeast is breaking down the sugar. The original sugar content still must be listed. This little tidbit is the key to unlocking how much tomato paste should go into the recipe. The ingredient order and the carbohydrate information gets you a pretty good lock on the tomato paste content. Once you do the calculation, however, you realize that there can’t possibly be any sugar, molasses, or other carbohydrate source in the recipe. Atkins diet followers love the frozen chili just for that reason.

Chemistry. I took tons of it in high school and college. Then, I had to teach it as part of my first career. I cursed it the whole way. Inevitably, I now consider chemistry in everything I cook. You were on the right track with the sequence of ingredients. There are two ingredients that must have a specific timing. One is the vinegar (for chemistry) the other is the yeast (for biology). The vinegar acts as a tenderizer to break down the meat. BBQ competitors will confirm that simmering ribs in vinegar water before grilling is often a “secret” to fall-off-the-bone ribs. The vinegar must be added early and given a chance to tenderize the meat.

Biology. The yeast must be added at the end after the chili’s temperature has dropped. Cooking temperatures will kill the yeast. You don’t need a tremendous amount of yeast. There isn’t a whole lot of carbohydrate in the recipe for the yeast to feed on. They are feeding on the sugar in the tomato paste. Also keep in mind that beef stock manufacturers use yeast in their product. So, the yeast listed on the Skyline box is cumulative.

Botany. Mr. X’s comment about cinnamon. Very few people know that most of us are buying cassia bark when we buy cinnamon. Cinnamon is made from the bark of a particular species of tree. There aren’t enough cinnamon trees to satisfy the worlds appetite for cinnamon. Enter the cassia. It grows faster and is more abundant than cinnamon. It also tastes fairly similar to cinnamon. However, if you want real cinnamon (which the Skyline people apparently do), you are better off paying a lot for cinnamon sticks. Recently, however, McCormick did us a favor and began selling actual cinnamon. It is labeled Saigon Cinnamon. It costs more. Compare its scent with the 50 cent “cinnamon” and you will see why it costs more. Neat tidbit. In many other countries, especially Asian countries, it is illegal to sell cassia bark as cinnamon. The two spices are labeled differently.

My Batch #5 recipe. All my batches are micro-batches. Pretty darn close. Close enough to fool most people. The real Skyline has more of a creamy texture and a clear pumpkin pie scent. The creaminess is what I am trying to decipher. The various ways I know to improve creaminess involve the use of known allergens.

Mix the following in a pot. Mix well and let stand for 30 minutes without heat. The vinegar will tenderize the meat.
1/2 pound of 93/7 ground beef.
14 oz can of Swanson beef broth. (salt contributor)
1.5 tsp of apple cider vinegar.

Heat on low until the fat melts and rises to the surface. Stir frequently.

Add the following:
1.5 oz tomato paste.
1 Knorr extra large beef bullion cube. (salt contributor)
2 tsp chili powder
3/4 tsp onion powder (salt imitator)
3/4 tsp black pepper
1/2 tsp garlic powder
3/8 tsp paprika (this is a tricky spice because it acts as a neutralizer)
1/4 tsp ground mustard (awesome find Jeff…I never would have guessed)
1/8 tsp salt (I don’t like to add this, but Skyline is salty)
1/8 tsp cardamom
1/8 tsp coriander
1/8 tsp Saigon Cinnamon
1/16 tsp cumin
1/16 tsp nutmeg
1/16 tsp cloves

Mix well. Increase heat from low to 2. Heat uncovered for 30 minutes. Stir often. Should simmer with bubbles.

Cover and reduce heat to low. Cook for 1 hour.

Remove from heat and wait until chili is very warm.

Add 4 pinches of yeast (not rapid rise). Store in the fridge overnight or longer.

When re-heated, thicken as desired with xanthum gum.

Final notes: According to my nose and tongue, there isn’t any allspice, ginger, turmeric or mace in the recipe. I am conversing with a food manufacturing contact to see if there are such bulk ingredients as pumpkin juice or squash juice. These may explain the creaminess and the pumpkin pie scent.

It’s finally here. After a 2 year break, hosting a homebrew club meeting at our place seemed like the perfect time to post the next version of my Cincinnati Chili recipe. Changes this time include increase in the amount of meat, more cayenne (perhaps a little too much), pureeing the onion and garlic, switching to dark cocoa powder, and a further refining of the spices.

I think the results are fantastic. Perhaps the best ever! Give it a shot and let me know what you think.

Cincinnati Style Chili Batch 16

3 lbs lean ground beef (extra fine grind if possible) — 80% lean
2 14oz cans Swansen’s Beef Broth (less salt version) chilled
1 and 1/2 cups cold water

1 can tomato sauce – (16 oz)
1 medium white onion, pureed in food processor
3 cloves garlic, peeled and pureed with onion

First spice addition (at beginning)
1/2 tsp dark cocoa powder (Hershey’s Dark)
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp ground allspice
1 tbsp dark molasses
1 tsp ground cumin
3 tbsp chili powder (dark)
1 tsp (Morton) kosher salt
4 tbsp cider vinegar
1 tbsp worcestershire sauce
2 bay leaves
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp dried oregano
2 tsp sweet paprika
1/4 tsp cayenne pepper

Second spice addition (at end)
1 tbsp chili powder (dark)
1 tbsp dark brown sugar
1 tsp ground black pepper (to taste)
2 tsp (morton) kosher salt (to taste)
1 tbsp granulated garlic
1/2 tsp ground cloves
1/8 tsp nutmeg
1/4 tsp mace
2 tbsp active dry yeast
1 tsp dark cocoa powder
1/4 tsp cayenne pepper

Gather all the spices, sauces, and etc. for the first spice addition In one container before starting — makes it easier.

If you use frozen ground beef, let sit in the COLD broth until it is matched the temp and it is no longer frozen. Failure to do this will result in lumpy chili. Use a potato masher or heavy whisk to help break it up if needed.

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

Add the tomato sauce, onion puree, and first spice addition and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a medium simmer. Let simmer for 2 hours covered. You can put it in a slow cooker/crock pot and let go all day for better results.

When nearly done cooking, add the second spice addition, stir for 2-3 minutes to make sure that it is completely incorporated and remove from heat.

Refrigerate for 2-3 days before reheating and serving for best results.  This allows you to pull off the fat which will collect at the top when chilled.  Otherwise try to pull off the top with a ladle.

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

And it’s pretty damn good. I reduced the spices by quite a bit in this batch. All the others, while on the right track, all seemed over-spiced. Some new additions this time (molasses, mace, onion, garlic) and some taken out (onion powder, vanilla, lemon juice, ginger).

You may ask yourself “what happened to batch 14?” — well it wasn’t very good. I chose to dump most of it actually.

Cincinnati Style Chili Batch 15

2.5 lbs lean ground beef (extra fine grind if possible) — 80% lean
2 14oz cans Swansen’s Beef Broth (less salt version) chilled
1 cup cold water

1 can tomato sauce – (16 oz)
1 large white onion minced fine

First spice addition (at beginning)
.5 oz bitter chocolate
1/8 tsp ground cloves
1/4 tsp cinnamon
1/2 tsp ground allspice
1 tbsp dark molasses
1 tsp ground cumin
3 tbsp chili powder (dark)
1 tsp (Morton) kosher salt
2 tbsp cider vinegar
1 tbsp worcestershire sauce
3 cloves garlic, peeled and minced
1 bay leaf
1/4 tsp turmeric
1/2 tsp ground coriander
1/4 tsp ground mustard
1/2 tsp dried oregano
1 tbsp sweet paprika
1/8 tsp cayenne pepper

Second spice addition (at end)
1 tbsp chili powder (dark)
1 tbsp dark brown sugar
2 tsp ground black pepper (to taste)
2 tsp (morton) kosher salt (to taste)
2 tbsp granulated garlic
1/16 tsp ground cloves
1/8 tsp nutmeg
1/8 tsp mace
2 tbsp active dry yeast

Gather all the spices, sauces, and etc. for the first spice addition In one container before starting — makes it easier.

If you use frozen ground beef, let sit in the COLD broth 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 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.

Add the first spice addition and continue to stir until the chili comes to a strong boil. Turn down the heat to maintain a medium simmer. Let simmer for 2 hours covered.

For best results, let simmer for at least 2 hours. You can put it in a slow cooker and let go all day for better results.

When nearly done cooking, add the second spice addition, stir for 2-3 minutes to make sure that it is completely incorporated and remove from heat.

Refrigerate for 2-3 days before reheating and serving for best results.

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

That’s right, ancho chile in pumpkin pie. Believe it or not, it’s the best pumpkin pie I’ve ever had. Not hot, the chile powder just enhances the flavor of the pumpkin.

Ancho Chile Pumpkin Pie

Pastry for a single-crust 9-inch pie, purchased or homemade

1 can (15 oz.) pumpkin
1 2/3 cups whipping cream
3 large eggs, beaten to blend
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon ground dried ancho chiles
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

1. Line a 9-inch pie pan with the pastry and flute edges, then line
pastry with foil. Partially fill with pie weights or dried beans.

2. Bake pie pastry in a 375° oven until edges are dry and barely
golden, about 15 minutes. Remove from oven and carefully remove pie
weights and foil. Reduce oven temperature to 350°.

3. Meanwhile, in a large bowl, whisk pumpkin, cream, eggs, brown
sugar, granulated sugar, ground chiles, cinnamon, nutmeg, and salt
until smooth.

4. Pour pumpkin mixture into hot pie crust and return pie to oven.
Bake until center barely jiggles when shaken, about 45 minutes. Let
cool to room temperature on a wire rack, at least 2 hours. Cut into
wedges to serve.

Batch 14 is done. Recipe coming soon. It was pretty good, but a little too sweet. I think I will try adding more chili powder and tomato paste to whats left to give it a little more savory flavor. A picture for you.

Wendy’s diner finds human finger in her chili An unlucky diner bit into a segment of a human finger while digging into a bowl of chili at a Wendy’s restaurant in San Jose, Santa Clara County health officials confirmed.

And did they find my ring too?

This is my favorite Texas-style Chili recipe. It’s based off of a recipe from America’s Test Kitchen. I modified it to make it hotter and more to my liking.

Texas Chili Con Carne Mod 1
serves 10

To toast and grind dried chiles: Place chiles on baking sheet in 350-degree oven until fragrant and puffed, about 6 minutes. Put smaller chiles (De Arbol) in for no more than 2 minutes. Cool, stem, and seed, tearing pods into pieces. Place pieces of the pods in a spice grinder and process until powdery, 30 to 45 seconds.

Serve the chili with any of the following side dishes: warm pinto or kidney beans, corn bread or chips, corn tortillas or tamales, rice, biscuits, or just plain crackers. Top with any of the following garnishes: chopped fresh cilantro leaves, minced white onion, diced avocado, shredded cheddar or Jack cheese, or sour cream.

5 medium Ancho Chile pods (about ½ ounce), toasted and ground (see note)
5 medium New Mexico Chile pods (about ¾ ounce), toasted and ground
5 Chile De Arbol pods, toasted and ground
1 can (12 oz.) Chipotle Chiles in Adobo (puree w/ 1/2 cup water)
3 tablespoons cumin seeds, toasted in dry skillet over medium heat until fragrant, about 4 minutes, and ground
3 teaspoons dried oregano, preferably Mexican
5-6 pounds beef chuck roast, trimmed of all excess fat and cut into 1-inch cubes
Kosher Salt
10-12 slices bacon (about 12-16 ounces), cut into 1/4 -inch strips
1 medium onion, minced
5 medium garlic cloves, minced (about 5 teaspoons)
3 medium jalapeño chile peppers, stemmed, seeded, and minced
1 can canned plain tomato sauce (8-12 oz.)
Juice of 1 lime (about 6 Tbsp)
5 tablespoons masa harina or 3 tablespoons cornstarch
Ground black pepper

1. Mix chili powders, cumin, and oregano in small bowl and stir in ½ cup water to form thick paste; set aside. Toss beef cubes with 2 teaspoons salt in large bowl; set aside.

2. Fry bacon in large Dutch oven over medium-low heat until fat renders and bacon crisps, about 10 minutes. Remove bacon with slotted spoon to paper towel–lined plate; pour all but 2 teaspoons fat from pot into small bowl; set aside. Increase heat to medium-high; sauté meat in four batches until well-browned on all sides, about 5 minutes per batch, adding 2 teaspoons bacon fat to pot each time as necessary. Set browned meat aside in large bowl.

3. Reduce heat to medium and add 3 tablespoons bacon fat to now-empty pan. Add onion and sauté until softened, 5 to 6 minutes. Add garlic and jalapeños and sauté until fragrant, about 1 minute. Add chili powder mixture and sauté until fragrant, 2 to 3 minutes. Add reserved bacon and browned beef, crushed tomatoes or tomato sauce, lime juice, Chipotle puree, and 7 cups water. Bring to simmer. Continue to cook at steady simmer (lowering heat as necessary) until meat is tender and juices are dark, rich, and starting to thicken, about 2 hours.

4. Mix masa harina with 2/3 cup water (or cornstarch with 3 tablespoons water) in small bowl to form smooth paste. Increase heat to medium, stir in paste, and simmer until thickened, 5 to 10 minutes. Adjust seasonings generously with salt and ground black pepper to taste. Serve immediately or, for best flavor, cool slightly, cover, and refrigerate overnight or for up to 5 days. Reheat before serving.

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.
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I got some great insider info on how Skyline Chili is made. Mr. X wrote with some hints. Plus I’m working on a draft of my recipe 13. Read on for more.
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I made some major changes this time. Reducing the spices and adding a few new ones. The result was pretty damn good. Closer than ever, I’d say.

Read more for details and the recipe.
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