Skyline Cheese Coney Cincinnati Chili Recipe 415

Steps:

• Brown beef and onion in a large skillet over medium high heat. Place browned mixture in a large pot and stir in the tomato sauce, garlic, Worcestershire sauce, cinnamon, vinegar, chili powder, cayenne pepper, salt and pepper. Simmer, uncovered, over low heat for 1 1/2 hours.
• When meat mixture has about 20 minutes cooking time left, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside.
• Serve meat mixture over cooked spaghetti topped with cheese, beans, olives and chopped onion.

Steps:

• Directions: In a Dutch oven over medium-high heat, heat oil until shimmering. Add onions and cook until soft and browned around edges, about 8 minutes. Add garlic, tomato paste, chili powder, oregano, cinnamon, cocoa powder, salt, pepper, and allspice and cook until fragrant, about 1 minute. Add chicken broth, tomato sauce, vinegar, and sugar; stir until combined. Add beef. Crumble the meat with the edge of a wooden spoon to break apart into tiny pieces so no clumps remain. Bring to boil, reduce heat to medium-low, and simmer until chili is deep brown and slightly thickened, 15 to 20 minutes. Season with salt. (Chili can be refrigerated in airtight container for up to 3 days or frozen for up to 2 months.) Boil, grill, or microwave the hot dogs until warmed through-out. Serve hot dogs in steamed buns, top with desired amount of chili, mustard, onion and cheese.