I’ve made this recipe many times, it’s always a hit. The book “Real American Food” by Jane and Michael Stern, is filled with excellent reliable recipes and entertaining stories.
The book itself is a treasure. I own two copies because I use it so often, and it was out of print when I first purchased a used copy. Jane and Michael Stern were/are engaging authors and commentators who wrote about food, travel and assorted Americana related culture.
If you’ve never tried this type of chili, give it a go! I admit that I was suspicious of it the first time I had it, at a college party. The noodles, the olives, the spices- so suspect 😂! It has a Greek flavor profile.
Recipe transcription/text in the comments below.
by SunnyTCB
11 Comments
Transcription / Recipe text
QUEEN OF CHILIS
Starting with beef, garlic, cumin, cinnamon, and allspice, each chef quickly turns this dish into his own—hot, sweet, thick, however it is preferred.
*****
3 onions
1 pound ground chuck
2 cloves garlic, minced
1 cup barbecue sauce
1 cup water
1 tablespoon chili powder
1 teaspoon ground black pepper
½ ounce unsweetened chocolate, grated
½ teaspoon ground cumin
½ teaspoon turmeric
½ teaspoon allspice
½ teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
¼ teaspoon ground cardamom
1 teaspoon salt
Tomato juice, as needed 9 ounces
spaghetti, cooked and
buttered
1 16-ounce can kidney beans, heated
1 pound Cheddar cheese, shredded
Oyster crackers
*****
Chop 2 of the onions and set aside; chop remaining onion fine. Salt a large skillet. Turn heat to medium and add meat, finely chopped onion, and garlic. Break up meat with fork and cook until it is browned. Drain fat.
Add barbecue sauce and water. Bring to a boil. Add remaining
seasonings.
Cover and simmer over very low heat 30 minutes, stirring and tasting occasionally, adding tomato juice if mixture is getting too dry to ladle up easily. (We like this chili best when it is reheated after being allowed to “age” overnight in the refrigerator.)
To construct the plate of 5-way, layer spaghetti on a plate (a small oval plate is traditional), top it with hot chili, then with a sparse layer of beans, then reserved chopped onions. Pat on plenty of cheese while chili is still hot and serve immediately, with oyster crackers on the side.
Serves 4.
Skyline chili is delicious. I have found introducing it to others on neutral ground is very successful. People get thrown by “chili” and can’t shake it that it tastes different. My fave is on a baked potato instead of spaghetti.
The bbq sauce is throwing me but I’m not really opposed to it.
Am I missing something? Where are the olives?
No Cincinnati chili chain uses chocolate in their recipe. This misconception dates back to a recipe published in the Cincinnati Enquirer in the ’80s.
Barf
Why ?
This looks fucking lethal good.
Only 9 oz of pasta in this? And serves four? Wow.
He’ll, the good people of Cincinnati are divided over Skyline Chili. It’s definitely a regional favorite. Whatever side you’re on. Like most regional foods, people who aren’t familiar with it love it, or hate it. There isn’t a middle ground.
I love this book! Haven’t made this chili, though. Thanks for the reminder!
Surprised by the amount of cinnamon, clove, and cardamom. Hell I’m surprised there is cardamom at all! I think I want to make this exact recipe just to see how it compares to anything else I’ve made
Edit: also are you selling this on eBay because I found a listing with these exact photos