Cincinnati Skyline Chili

 Cincinnati Skyline Chili

In the city of Cincinnati, Ohio this dish is almost a religion! There are chain restaurants named for the dish. It is not unusual to find the dish on the menu at many other restaurants. You can buy the sauce in cans and sources will ship it. I found this recipe on a blog. Notice the cheese is cheddar cheese but any cheese will do that blends with the chili.  Make half of this recipe if you don't need to serve 12.  This recipe is a one pot prep.
Ingredients with Directions:

2# ground beef (85-15)

5 cups boiling water

Place meat in boiling water and with I long handled spoon, break meat into small pieces and cook.  Cook 20 minutes and when the protein surfaces skim the surface to remove this "film".  

Add each ingredient individually to layer the flavors,

2 cups onion, chopped fine

1/2 teaspoon cayenne pepper

1 large bay leaf

3 large garlic cloves, crushed

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon ground cloves

1/2 teaspoon ground allspice

1 oz. unsweetened chocolate powder

Salt to taste

3/4 teaspoon apple cider vinegar

Simmer on low for 1 hr., stirring occasionally to prevent scorching.

While the pot simmers on low, make the tomato "paste".

8 ounces tomato sauce

3 teaspoons tomato paste, stir 2 minutes

Add 2 teaspoons ground cinnamon and simmer 15 to 20 minutes.  Prepare your paste while it simmers.

Toppings:

Plenty of Cheddar Cheese. (That is required)

Optional:

Raw diced onion,  Kidney beans,  Hot Sauce

Directions:

Bring a pot of water to a boil.  Place ground beef in water and break into small bits.  Protein will surface looking like a scum.  Skim it from surface.  Continue for 20 minutes until meat is cooked. 

Layer the flavors adding each ingredient and herb stirring to blend after addition according to directions.  Simmer 1 hour on low stirring occasionally to prevent scorching. Add tomato paste and stir for 10 minutes.   Add cinnamon and simmer 15 to 20 minutes 

To make paste: In another skillet with a stick-free surface and while the mixture is simmering, place the tomato sauce and paste.  Stirring constantly for 2 minutes over a medium to medium low heat to concentrate the mixture.  When your spoon creates a division in the mixture that remains instead of returning to the pool of sauce, place in the mixture of meat and spices..

Serve over cooked spaghetti and top with plenty of cheddar cheese.

Gingerbread

Gingerbread

 Ingredients
1/2 cup sugar
1/2 cup butter (I used salted)
1 egg
1 cup unsulphured molasses
1 1/2 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1/2 teaspoon salt
2 1/2 cups all-purpose flour
1 cup hot water
1/2 cup apple sauce (optional for moistness)
1/4 cup diced crystallized ginger (optional - for a Starbucks copycat recipe)

Directions:
Preheat oven to 350*F.

Prepare a bread pan by lining with parchment paper and spraying with cooking spray. This will ensure bread slips right out of your pan with zero sticking.

Blend sugar and butter together until fluffy.

Add egg and molasses and beat well, scraping sides as needed.

Add baking soda, cinnamon, ginger, cloves and salt. Mix well.

Add flour in 1/2 cup at at time and mixing between each addition.

While mixing, SLOWLY add water to thin batter out. Now is the time to add the apple sauce if you wish, though I didn't need it.

If adding the crystallized ginger, add now.

Pour mixture into prepared bread pan and bake for 55 minutes. Remove from oven and add create a tent over bread to prevent from edges getting to dark.

Place bread back in oven and bake for 15 - 20 more minutes.

Remove from oven when a toothpick inserted into the middle of bread comes out clean.

Notes
This can also be made into a 9x9 cake or 4 mini loaf pans. Total cooking time will be approximately 45 - 55 minutes for cake pan or mini loaf pans.

 

Homemade Ketchup

Ingredients:

3 pounds (1.3 kg) tomatoes, cored and quartered
2 Tablespoons (30 ml) olive oil
1 onion, peeled, diced
½ cup (110 g) dark brown sugar, packed
¼ cup (60 ml) apple cider vinegar
1 teaspoon (3 g) salt, optional
1 teaspoon dry mustard
½ teaspoon celery salt
½ teaspoon garlic powder
¼ teaspoon ground cloves
¼ teaspoon ground allspice

Directions:

Place tomatoes into the blender container and secure the lid. Select high speed and secure the lid. Pulse 5 to 6 times, or until tomatoes are roughly chopped, using the tamper to press the tomatoes toward the blades.

In a large saucepan with a heavy bottom, add oil and heat over medium-low heat.

Add onions and cook, stirring occasionally, until the onions are translucent, about 10 minutes.

Add chopped tomatoes, brown sugar, vinegar, salt, and all seasonings to the pan. Stir well and let simmer for about an hour.

Carefully transfer the mixture to the blender container and secure the lid.

Select low speed or the Puree program.
Start the machine, slowly increase to its highest speed, and blend for 1 minute; or start the machine and allow the Puree program to complete. 

Cool ketchup before serving.

Breakfast Homemade Sausage

• 2 teaspoons dried sage
• 2 teaspoons salt
  Market Pantry Sea Salt with Grinder
  $2.59
  SEE DETAILS
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• 1 teaspoon ground black pepper
• 1/4 teaspoon dried marjoram

• 1 tablespoon brown sugar
• 1/8 teaspoon crushed red pepper flakes
• 1 pinch ground cloves
• 2 pounds ground pork
• Add all ingredients to list

Directions

Add a notePrint 

• Prep
  10 m
• Cook
  15 m
• Ready In
  25 m

1. In a small, bowl, combine the sage, salt, ground black pepper, marjoram, brown sugar, crushed red pepper and cloves. Mix well.
2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your hands and form into patties.
3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C).