/ck/ - Food & Cooking

I never do the fat skim part and i use low fat sirloin.
I love this kind of chili, don't skimp on the cheese.

>>5102213
Let it sit overnight to enhance the flavor.

>>5102233

Yea, I was already thinking about doing that, and maybe chucking in a bay leaf or two to sit with it. Just wanted to know if I had to be on top of that FAT SKIMMING GAMEZZ.

thanks though!

>>5102213
>let it sit in a fridge overnight so I can skim off all the fat.

I don't see the point. The fat floats to the surface as it cooks. You don't need to refrigerate it, you can simply skim off the excess with a spoon while it is cooking.

It does often taste better when refrigerated overnight though.

>>5102213
where's the chili? I just see cheese.

>>5102213
Do let us know how this works out, and post your recipe, I might be able to help tweak it a bit. I've been working on solving the "I don't have skyline where I live" problem for some time now.

>>5102213
>Or can I just use lean ground beef / turkey?
Leaf beef yes. Turkey, well it's your choice but if you want it to taste right, no.

>Also, any protips/recommendations?
No matter what the recipe you follow says, the flavour will benefit from you cooking it long and slow. And if you can cook it on one day and let it cool, then reheat it the following day the flavour will similarly be improved.

You planning on having it 2-way, 3-way or what?

>>5103977
We're talking about a "food" item from the heart of the midwest.

Feeling generous. Its been an existential week for me.

I've been working on a skyline recipe forever and a very cute/sweet/hot nice lady I work with dropped this in my lap very recently. I made it, it was wonderful. She has some inside sources. Its for a very large batch, but bust out your slide rule and scale it down if you must. I think she makes these batches 4x a year and freezes it. Skyline on tap.

5 lbs ground beef
3.5 tsp onion powder
3 tsp salt
2 tsp mild paprika
1 tsp hot paprika
2 tsp chili powder
3 tsp ground cinnamon
2 tsp ground cumin
2 tsp allspice
1.5 tsp celery seed
1 tsp black pepper
1 tsp ground nutmeg
1 tsp garlic powder
.5 tsp oregano
1 tsp crushed red pepper
1 tsp ground clove
24 oz tomato paste
2 oz unsweetened chocolate
8 cups water

After browing the meat, let it simmer 2hrs, then add the chocolate, simmer for one more hour. Go easy on the heat after that hour or it starts to go downhill.

>>5102213
I've had fine results from just gently lowering a spoon onto the top of the chili while it cooks and skimming the fat that way. Letting it cool of course will get every last bit of the fat to the surface and turn it into an opaque solid which should make it very easy to get rid of every last bit of it.

>All of that cheese on top

I don't really care what is in it, I want that right now.

>>5106398
isn't that like a miniscule amount of spice for the amount of meat you got in there?

>>5106467
When I've made it, it was always with about 2 1/2 lbs or so. Still, that's about 8 1/2 T of spices, and some of those are potent.

OP never came back to tell us the success story.

What is this "skyline" you speak of?

>>5109621
http://m.youtube.com/watch?v=VNw8SJ1nIHc

Nice commercial. Really brings out the color of the cheese.

> Protip: moved out of the ohio valley 8 yrs ago and I'm still suffering withdrawal symptoms from skyline deprivation. Don't do it kids.

>>5109794
Having limited/zero access to Cincinatti Chili is a small price to pay for the ability to escape Ohio forever.

>>5109929

Simple method for making Skyline equivalent:
>eat Japanese curry
>sautee some ground beef, sprinkling on some cinnamon
>unload contents of intestines on ground beef
>serve over spaghetti

>>5109929
This. My parents moved us to Ohio when I was 8 and the best day of my fucking life was when I got out of high school and immediately moved across the country to get as far away from that shithole as possible.