Grumpy Beer Geek

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.

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I’ve set up a couple groups on Google’s new Groups verison 2 web site (still in beta). One for lovers of Cincinnati style chili to discuss it and where to get it. The other specifically for those interested in making it.

Cincinnati Chili Lovers

Cincinnati Chili Cooks

P.S. Google Groups 2 is still in beta — it may not be available at times, but in the end will be much much better than Yahoo! Groups.

It’s true. It’s there. And It’s good. Read more for details.

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.
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Mmmmm…. I’ve been working through a bunch of cans of Skyline Chili that I have been the lucky recipient of. That’s the main reason I haven’t tried refining recipe 10 yet. And it does need refinement. Out of necessity I decided to try the Skyline on something other than spaghetti. All we had was cheese ravioli — and it turned out well.

Basically make a Cincinnati Chili style three way replacing the spaghetti with cheese ravioli.

I’ve only got 3 cans left — and after that I’ll need to start on recipe number 11. My next real Skyline opportunity will be in November when I will be driving through the Queen City.

I finally got around to cooking up batch 10 of my Cincinnati Chili recipe. I threw in a couple new ingredients and it turned out pretty good. It’s still not quite there though. Read on to see the recipe, my notes, and provide your feedback.
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I’ve gotten a couple questions about chili lately. I’m no expert, but click on more to see my answers.
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While visiting friends and family for the holidays I stopped by the local Kroger and picked up some little cans of Cincinnati heaven.

I picked up 14 cans total — cost me $2.24 per can. Dumped them in a suitcase — checked it on the plane and it got back safely. Now I just need to try making my own batch again — now that I can compare it to the real stuff. Hopefully I can work on that this weekend.

Anyone want to open up a Skyline franchise in San Francisco? I keep checking — but they never get farther west…

I was thinking about ordering some Skyline Chili online from their store. But at $4/can before shipping I just can’t justify it. So I sent them an e-mail. We’ll see if they respond.

UPDATED — They did. Click Read More to read my email to them and their response.
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I’m in the planning stages to brew up batch number 9 of my attempt at a clone of Skyline chili. Here’s the recipe I’m going to use. It’s a slowly evolving one. We’ll see how it turns out.

2.5 lbs lean ground beef (extra fine grind if possible)
2 quarts water

1 can tomato paste – (8 oz)

1 oz bitter chocolate
2 whole cloves
1.5 tsp cinnamon
2 tsp ground allspice

1.5 tsp ground cumin
2.5 tbsp chili powder (dark)
1/2 tsp Cayenne Pepper (powdered)
4 tsp salt
2.5 tbsp ground black pepper
3 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

Cooking Instructions

Add raw ground beef to cold water and put on high heat and mix in well — will turn to a thick ugly red liquid. Do this before adding other ingredients. May need to add water if it’s too thick.

Add other ingredients — mix in and bring to a boil

Boil for 15 minutes with lid off

Simmer lightly for 3 hours with lid on or barely ajar

Remove cloves and bay leaves if possible once done

Version 9 Notes

Yellow mustard find was a good one — helps to make that Skyline aftertaste right.
With the mustard can cut back on the turmeric
Cut back on the cinnamon, allspice — too sweet
Perfect heat level

Ric’s notes:

Sounds very nice!! The only things I can suggest is try
vanilla about 1-2 Tbsp, and 1-2 tsp of lemon juice.
Do you skim the grease / fat off the top??
Personally I would suggest keeping the cinnamon as is and
cutting back / removing Cayenne Pepper. The ONLY reason
I say this is I doubt that the original skyline recipe would
have used Cayenne Pepper. It just doesn’t strike me as a
Greek ingredient from that time period.