CINCINNATI CHILI | SKYLINE CHILI

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese offers fewer calories, while processed cheese can be more budget-friendly.

Start with a big pot for cooking.

Add celery, yellow onions, fresno chili, half of a green bell pepper, cubanelle pepper, jalapeno, and garlic to a food processor.

Add olive oil to the processor and blend until the mixture is a smooth consistency, referred to as 'slime'.

Transfer the blended vegetable mixture to the pot and cook down for about 10 minutes.

Add a 6-ounce can of tomato paste to the pot and stir, cooking to reduce the tartness.

Puree a can of San Marzano tomatoes and add to the pot.

Pour in about half a cup of apple cider vinegar and Worcestershire sauce, stirring to combine.

Season with three or four pinches of salt and fresh cracked black pepper.

Add a couple teaspoons of chili powder, a bit of cayenne, cinnamon, oregano, a dash of ground clove, and a dash of allspice.

Add one bay leaf, smoked paprika, and Kashmiri chili powder to the pot.

Toast cumin and coriander seeds in a pan until aromatic, then grind them and add to the pot.

Stir in some brown sugar and a couple handfuls of white sugar.

Chop dark chocolate (72% cacao) and add to the pot, stirring to incorporate.

Add beef stock to the pot, enough to submerge the meat completely, around two cups more than initially thought.

Add just over three pounds of ground beef (ground sirloin) to the pot, breaking it up gently until there are no clumps.

Bring the pot to a boil, then reduce the heat to low and let it simmer until the liquid reduces significantly, about 45 minutes.

Prepare marrow bones wrapped in foil and bake in a 350°F oven for about 45 minutes.

Harvest the marrow from the bones and chop it before adding to the pot.

Stir the marrow into the chili, allowing it to blend with the flavors.

Once reduced, serve the chili over spaghetti, topped with diced onions and a mountain of shredded cheddar cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens