The best reason yet to subscribe to Amazon Prime, Skyline Chili delivered. And not just delivered in two days, free, but really cheap. I just bought an 8 pack for $2.33 per can. Now when I go back to Amazon it’s showing it to me for $2.03 per can. Amazon really knows how market tom its customers. So I bought 32 more cans….

Check it out here.

Test

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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.

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).

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).

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.

And did they find my ring too?

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.

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!

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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).

The whole base of Skyline Chili is Swanson’s Beef Broth. So for your last batch 12,……replace 4 of the 6 cups of water with Swanson’s Beef broth….BUT THERE IS ONE KEY. You must simmer the chili for 12 hours and then let it sit in the fridge for 3 days. Then heat it back up on the stove and a touch more black pepper, salt , and some torula yeast for digestion. This WILL taste more like skyline…..be sure to let the batch ‘cure’ in the fridge for 3 days before consuming….

ps….Skyline uses cinnamon sticks and not cinnamon powder……..

Hmmm… That’s some good info.

Add in the suggestions from jvx1:

I’ve been working with your recipe # 12 and although very close – still not perfect. The flavor is right there but the finish is always off – almost a bit chalky. Any ideas?

I added a 1/2 tsp of nutmeg but I’m not sure if it made much of a difference.

That’s a lot of good info as well.

So here are some thoughts:

+ Replace the white vinager with cider vinegar
+ Replace 2/3 of the water with beef broth
+ Simmer longer — 12 hours if possible
+ Increase the brown sugar, ginger
- Remove the curry powder
- Reduce the tumeric

At second tasting, perhaps increase the pepper, salt and add torula yeast.

Cincinnati Style Chili Batch 13 Draft

2.5 lbs lean ground beef (extra fine grind if possible) — 80% lean
2 cups cold water
4 cups Swansen’s Beef Broth

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

.5 oz bitter chocolate
3 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)
5 tsp (Morton) kosher salt
2 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 tbsp yellow mustard
1 tbsp lemon juice
1/2 tsp dried oregano

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 4-12 hours.

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