An edgy Skyline Substitute - Low Sodium Cincinnati Style Chili. Uniquely flavorful, this is a regional favorite! Super easy to make and will have your mouth watering and hooked in no time!
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American, Mediterranean
Prep Time 10minutes
Cook Time 1hour30minutes
Total Time 1hour40minutes
Servings 121 1/2 cups
2 1/2lblean ground beef*
12ozcan of no salt added Tomato paste2 - 6oz. cans
1ozbaking chocolate unsweetened – Bakers brand
1/2cupchili powder no salt added
1/2teaspoonred pepper flakes - I like to grind them down in my spice grinder
4Tablespoonapple cider vinegar
¼teaspoonmace spice optional
Add the 10 cups of water in a large pot or dutch oven.
Add the tomato paste and heat over medium heat stirring to combine for about 5 minutes.
Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper flakes, black pepper, sugar and vinegar. Add optional spices.
Next, break up and crumble the raw ground beef into the pot with your fingers. Use preferably a hand blender or whisk to break up the meat into very fine pieces. It may look sludgy and kinda gross at this point but don't worry.
Add chocolate and bay leaves. Turn heat to high to bring to a boil. Once boiling, turn the heat down to med-low to a simmer.
Simmer uncovered, for 1 to 1 1/2 hours, at a low boil. Stir occasionally. Sauce will thicken a good bit. More water may be added if necessary. It should be thin and soupy.
Remove bay leaves and serve immediately and / or refrigerate overnight and skim off accumulated fat.
Any fat level hamburger may be used. Hardened, floating fat will be removed after refrigeration.Nutrition calculation is based on 85% lean ground beef. Fat level should be much lower though as most of the fat is removed after refrigeration.Optional toppings include finely shredded mild cheddar cheese, diced white onion, red kidney beans, oyster crackers and low sodium hot sauce. Not included in Nutrition calculation.