Skyline Chili is another staple from Cincy-town. We wanted to try to make some chili, and decided to try to master the delicious cocoa and cinnamon infused hometown favorite. We paired the great chili with biscuits inspired by the Red Lobster Staple.
Cincinnati Style Chili:
1 onion, minced
1 lb ground beef
1/2 tsp ground cloves
1 tsp ground cumin
4 garlic cloves, minced
1 chipotle pepper in adobe, diced
1/2 tsp red pepper flakes
1 tsp salt
2 tsp chili powder
2 bay leaves
3 tbsp unsweetened cocoa powder
1 tbsp Worcestershire sauce
2 tsp ground cinnamon
1 tbsp cider vinegar
15 oz tomato sauce
1 c beef broth
1/2 c water
Heat large pot with a tbsp or so of olive oil over medium high heat and when hot, add beef, minced onion, garlic, and chili powder. Sprinkle in the red pepper flakes. Cook for about eight minutes or until the meat is browned.
In a separate bowl, combine cocoa, cinnamon, nutmeg, cloves, and salt.
1 onion, minced
1 lb ground beef
1/2 tsp ground cloves
1 tsp ground cumin
4 garlic cloves, minced
1 chipotle pepper in adobe, diced
1/2 tsp red pepper flakes
1 tsp salt
2 tsp chili powder
2 bay leaves
3 tbsp unsweetened cocoa powder
1 tbsp Worcestershire sauce
2 tsp ground cinnamon
1 tbsp cider vinegar
15 oz tomato sauce
1 c beef broth
1/2 c water
Heat large pot with a tbsp or so of olive oil over medium high heat and when hot, add beef, minced onion, garlic, and chili powder. Sprinkle in the red pepper flakes. Cook for about eight minutes or until the meat is browned.
In a separate bowl, combine cocoa, cinnamon, nutmeg, cloves, and salt.
Add to the meat and stir in for another couple of minutes until fragrant. Add the bay leaves, chipotle pepper, Worcestershire sauce, vinegar, tomato sauce, broth, and water. Turn heat to low and simmer for an hour or until thickened.
Red Lobster Style Biscuits:
2 1/2 c bisquick baking mix
2 tbsp melting butter
3/4 c cold whole milk
1/4 tsp dried parsley flakes
4 tbsp cold butter
1/2 tsp garlic powder
1/4 tsp garlic powder
Pinch of salt
1 heaping cup of shredded cheddar cheese
2 tbsp melting butter
3/4 c cold whole milk
1/4 tsp dried parsley flakes
4 tbsp cold butter
1/2 tsp garlic powder
1/4 tsp garlic powder
Pinch of salt
1 heaping cup of shredded cheddar cheese
Preheat oven to 400 degrees. Combine Bisquick with cold butter in a medium bowl using a fork. You want to mix loosely so there are still small chunks of butter in the mix about the size of peas. Add cheddar cheese, milk, and garlic powder. Mix by hand until combined but do not over mix. Drop 1/4 c portions of dough onto an ungreased cookie sheet. Bake for 15-17 minutes. When you take the biscuits out of the oven, melt 2 tbsp. in a small bowl. Stir in parsley and garlic powder. Brush the butter on top of all the biscuitsIt tasted more like Gold Star, but it was still so good. We had it the next morning on our eggs as a chili, egg, and cheese biscuit! It is one of our favorite things to use leftovers to create fun new things. You need to try it. Great for a cold winter night, or a fun late summer party!
No comments:
Post a Comment