On Fri, 13 Oct 2006 21:03:06 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Tonight I'm grilling some Hebrew National hot dogs and making some home
>made steak type fries. I decided to also make a pot of chili. I've used
>this recipe before and it was good. I lost the recipe and found it again
>on epicurious.com. I've had better chili but this is pretty tasty and very
>easy to put together. It's simmering now and smells wonderful. I might just
>throw together some jalapeno cornbread instead of the fried potatoes.
>
>TEXAS-STYLE CHILI
>
>1/4 pound bacon, chopped
>3 medium onions, chopped
>8 garlic cloves, minced
>1/3 cup medium-hot pure chili powder*
>1 tablespoon ground cumin
>4 pounds boneless beef chuck, cut into 1/2-inch pieces
>5 cups water
>2 teaspoons dried orégano, crumbled
>2 teaspoons salt, or to taste
>1 tablespoon cornmeal
>
>*Available at some specialty foods shops (I don't know if this is pure
>chili powder but I use Penzeys medium hot chili powder in the jar
>http://www.penzeys.com/cgi-bin/penze...schilimed.html)
>
>In a large heavy kettle cook the bacon over moderate heat, stirring, until
>it is crisp, add the onions and the garlic, and cook the mixture, stirring,
>until the onions are softened. Add the chili powder and the cumin and cook
>the mixture, stirring, for 30 seconds. Add the beef, the water, the
>oregano, and the salt and simmer the mixture, uncovered, adding more water
>if necessary to keep the beef barely covered, for 2 to 2 1/2 hours, or
>until the beef is tender. Stir in the cornmeal and simmer the chili,
>stirring occasionally, for 5 minutes, or until it is thickened slightly.
>The chili may be frozen or made 4 days in advance, cooled, uncovered, and
>kept covered and chilled.
>
>Makes about 8 cups, serving 6.
>Gourmet
>December 1992
>
>Michael

Here's one of the first "Cincinnati Skyline Chili" recipes that pops
up when you Google it:

Title: SHAYE'S CINCINNATI SKYLINE CHILI
Categories: Damyankee, Stews, Beef
Yield: 8 servings


2 lb Ground beef
3 c ;Water
15 oz Tomato sauce
1/4 ts Garlic powder
2 Bay leaves
1 Onion; chopped
1 ts Ground cinnamon
1 ts Worcestershire sauce
1 1/2 ts Salt
2 ts Cumin
1 1/2 ts Vinegar
1 T Chili powder
1 1/2 ts Ground allspice
1/2 ts Crushed red pepper


Mix ground beef and water until soupy. Mix in other ingredients.
Simmer, uncovered 3 hours. Stir occasionally.


Note: Top with grated Cheddar, onions, chili beans or use as sauce
over noodles or spaghetti.


This recipe is courtesy Shaye, c/o Culinary SOS, L.A. Times.



I just wanted to compare the ingredients...


Bill