I’m a guest on this week’s Faith Conversations podcast. Host (and conversationalist extraordinaire) Anita Lustrea and I talked about a bit about Born To Wander, and then we spent some time talking the way we pass on family stories through food. I referenced one of my family’s traditions, what we call “Skyline” Chili. It doesn’t taste exactly like the delicious stuff served at the Cincinnati-based chain of chili parlors, but it comes sort of close. My version, like the original, is a meat-based sauce that’s a hybrid of Greek and Mexican flavors. The recipe sounds a little strange, as the ground beef is not browned, but simmered in water, but that’s how the recipe really works. I got this recipe from a coworker at Harper College nearly 40 years ago, and it has been a family favorite ever since. My sons now make their own version, and my grandsons frequently request this as a meal when they’re with us.
“Skyline” Chili
Combine in soup kettle:
- 2 pounds ground beef
- 1 quart water
- 1 square unsweetened chocolate
- 2 bay leaves
- 1 tablespoon cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 6 oz. can tomato paste
- 2 medium onions, chopped
- 2-4 cloves garlic, chopped
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1-2 tablespoons chili powder
- 1 teaspoon oregano
- 1 tablespoon cumin
- cayenne, to taste
- salt, to taste
Simmer over low heat for 2 hours or so, skimming off fat during the first half of cooking. Serve it:
– Two way – over spaghetti
– Three way – over spaghetti topped with grated cheddar cheese (This is how we usually eat it.)
– Four way – over spaghetti, topped with pinto beans and grated cheese
– Five way – over spaghetti, topped with cheese, beans, and chopped onions
