Skyline-Style 4-Way Cincinnati Chili

By gnikylime

http://www.food.com/recipe/skylike-chili-skyline-chili-copycat-110548 taking into account some of the comments

Pescatarian version: Replace beef with 1 c. brown lentils, 1/2 c. beluga lentils, 1/2 c. quinoa. Brown the onions and protein sources and then 4 c. veggie stock and bring to a boil. Reduce heat, cover, and cook for 20 minutes. Afterwards, add 2 more cups water and the remaining ingredients. Increase Worcestershire sauce by 1/2 t., add 1/2 t. soy sauce and 1/4 t. fish sauce for added umami.

Ingredients

• Chili:
• 2 lbs ground beef
• 1 finely chopped medium onion
• 4 cups beef stock
• 2 (8 oz [400 g]) cans tomato sauce
• 2-3 tablespoons chili powder
• 2 tablespoons apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 ⁄2 oz [14 g] grated unsweetened chocolate or 2 3⁄4 tablespoons cocoa
• 2 cloves minced garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 ⁄2 teaspoon salt
• 1 ⁄2 teaspoon ground red pepper or 1⁄2 teaspoon cayenne pepper
• 1 ⁄4 teaspoon ground allspice
• 1 ⁄4 teaspoon ground cloves
• 1 bay leaves or 1⁄8 teaspoon bay leaf powder
• Toppings:
• 1 package spaghetti
• Chopped onion
• Finely shredded cheddar cheese
• Oyster crackers (optional)
• Vinegary hot sauce like Tabasco

Preparation

Step 1

Brown ground beef and onion.

Add beef stock to beef mixture and boil one hour with lid ajar.

Add remaining 13 ingredients, simmer uncovered 1 hour. Cover and simmer 2 more hours.

About 20 minutes before the chili is done, start preparing the spaghetti.

Remove bay leaf, skim off extra fat.

Serve over hot spaghetti, top with chopped onions, shredded cheese (enough so that the top part of the cheese layer isn't melted), and oyster crackers & hot sauce.