Skyline Chili

 This is normally served over spaghetti noodles and then topped with beans, cheese, and onions, but it's also good for coney dogs, baked potatos, or french fries.

SKYLINE CHILI

(serves 8)

Chili Ingredients:

*1 1/2 pounds ground beef (I use 80/20)

*2 cups water

*2 cups beef broth 

*1 (6 ounce) tomato paste

*1/2 small onion

*2 garlic cloves

*1 teaspoon chili powder

*1/2 tablespoon Worcestershire sauce

*1 1/2 teaspoon  apple cider vinegar

*1 tablespoon light brown sugar

*1 teaspoon cumin

*1 teaspoon cinnamon 

*1/8 teaspoon ground nutmeg

*1/8 teaspoon ground allspice

*1 teaspoon unsweetened cocoa

*1 teaspoon salt

*1 teaspoon ground black pepper

*1 bay leaf

Toppings:

*spaghetti noodles (gluten free pasta if needed)

*skyline chili

*1 (8 ounce) can kidney bans, rinsed and drained 

*cheddar cheese, shredded (omit if dairy free)

*oyster crackers

*yellow onion, chopped

*cheddar cheese

Directions:

~In a food processor, pulse garlic and onion until its minced.

~Add in ground beef and pulse a few times, until fine.

~In a large dutch oven, whisk water, beef stock and tomato paste to combine.

~Add ground beef mixture.

~Bring liquid to a boil and then add remains chili ingredients.

~Reduce heat to a simmer.

~Cover and simmer for 3-4 hours, stirring occasionally.

~Allow too cool to room temperature. 

~Place in refrigerator over night or for a few hours.

~Remove from refrigerator and skim off any grease.

~Heat chili up over low heat until hot.

~Put some cooked spaghetti noodles on plate, add chili over the pasta, then add beans, then cheese, then oyster crackers and lastly chopped onions.