Super Bowl 56 is now less than a week away. The Cincinnati Bengals are making their third appearance in this championship game between the conferences. Both previous times (SB 16 in 1982 and SB 23 in 1989), the Bengals lost to the 49s. Even though SoFi Field in LA is the home stadium for the Rams, the Bengals are the official home team for this Super Bowl game due to the NFL alternating the home team designation between conferences each year. And while the Bengals are the underdogs, it is the Year of the Tiger!
Cincinnati Skyline Chili is one of the foods most often associated with the hometown of the Bengals. It is a unique blend of spices and ground beef that is typically served on a bed of spaghetti, although it is sometimes served in a bowl or atop a hot dog. The beans that are usually a component of chili are served as a topping in this version instead of being incorporated into the chili. Onions, cheddar cheese, and oyster crackers are other toppings the people of Ohio enjoy on their Skyline chili. I was skeptical, but Eric convinced me to give this dish a try. He’s had it a few times while in Cincinnati. When we made it, Eric enjoyed his chili on a bed of homemade fettuccine, while I consumed my chili on a hoagie roll, sloppy joe style. The uniqueness and great flavor of the chili earned it this blog post for Bengals fans.
Note: This chili needs to be made a day ahead of time and refrigerated so the fat can be skimmed off before rewarming and serving the chili.
Cincinnati Skyline Chili
Cincinnati Skyline Chili (adapted from anaffairfromtheheart.com) Total Time Required: 10 hours + 10 minutes, Prep Time:10 minutes, Cook Time: 2 hours, Chill Time: 8 hours, Makes: 6 – 8 servings
Ingredients:
- 6 ounces tomato paste
- 1-1/2 pounds 85% lean ground beef
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 onion, diced
- 1/4 cup chili powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons sugar
- cooked pasta for serving
- grated cheddar cheese, diced onion, kidney beans, oyster crackers, and hot sauce for topping
Instructions:
In a large Dutch oven, whisk together 4 cups of water and the tomato paste. Add the raw ground beef to the mixture, breaking it apart and crumbling it into the Dutch oven.
Whisk together the water & tomato paste, then crumble the raw ground beef into the pot.
Add in the salt, pepper, diced onion, chili powder, apple cider vinegar, Worcestershire sauce, cocoa powder, cinnamon, cumin, cayenne pepper, allspice, cloves, garlic, bay leaf and sugar, then stir to combine. Bring the stew to a boil and reduce the heat to a low simmer.
Add in the onions, spices and seasonings.
Cover the pot and let it simmer for 2 hours, stirring occasionally.
Simmer the stew for 2 hours, stirring occasionally.
Remove the chili from the stove, and allow it to cool. Transfer the covered pot to the refrigerator and chill it overnight.
After two hours, remove the chili from the heat and cool.
The next day, skim the fat from the top of the chili.
After refrigerating the stew overnight, skim off the fat.
Rewarm the chili before serving.
Rewarm the chili.
Serve in a bowl, over cooked pasta, on a hot dog, or on a roll. Serve with grated cheddar cheese, diced onion, kidney beans, oyster crackers, and/or hot sauce, if desired. Leftovers can be stored in an airtight container in the fridge for 3 days, or frozen for up to 3 months.
Serve over cooked pasta . . .
. . . in a bowl, on a roll, or on top of a hot dog!
Go Bengals! ~Linda
Cincinnati Skyline Chili (adapted from anaffairfromtheheart.com) Total Time Required: 10 hours, 10 minutes, Prep Time:10 minutes, Cook Time: 2 hours, Chill Time: 8 hours, Makes: 6 – 8 servings
Ingredients:
- 6 ounces tomato paste
- 1-1/2 pounds 85% lean ground beef
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 onion, diced
- 1/4 cup chili powder
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cocoa powder
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
- 3 cloves garlic, minced
- 1 bay leaf
- 2 tablespoons sugar
- cooked pasta for serving
- grated cheddar cheese, diced onion, kidney beans, oyster crackers, and hot sauce for topping
Instructions:
In a large Dutch oven, whisk together 4 cups of water and the tomato paste. Add the raw ground beef to the mixture, breaking it apart and crumbling it into the Dutch oven.
Add in the salt, pepper, diced onion, chili powder, apple cider vinegar, Worcestershire sauce, cocoa powder, cinnamon, cumin, cayenne pepper, allspice, cloves, garlic, bay leaf and sugar, then stir to combine. Bring the stew to a boil and reduce the heat to a low simmer. Cover the pot and let it simmer for 2 hours, stirring occasionally.
Remove the chili from the stove, and allow it to cool. Transfer the covered pot to the refrigerator and chill it overnight.
The next day, skim the fat from the top of the chili. Rewarm it before serving. Serve in a bowl, over cooked pasta, on a hot dog, or on a roll. Serve with grated cheddar cheese, diced onion, kidney beans, oyster crackers, and/or hot sauce, if desired. Leftovers can be stored in an airtight container in the fridge for 3 days, or frozen for up to 3 months.