Cincinnati “Skyline” Style Chili recipe

My wife is from Cincinnati originally and every time we visit family there we have to stop somewhere for Grater’s, UDF, Goetta and Skyline Chili! I happen to love the cheese Coney’s with maybe a side of 2-way chili. But at home when we are craving a little taste of Cincinnati, this always does the trick.

Ingredients:
2 lb hamburger, browned
2 Tbsp olive oil
2 med. onions, chopped fine
1-8oz. can tomato sauce
1-28oz. can 6 in 1 all-purpose ground tomatoes
3 garlic cloves finely chopped
1 tsp. cinnamon, scant
pinch of nutmeg
1 tsp. crushed red pepper
1 tsp allspice, ground
2 Tbsp. white vinegar
2 Tbsp. Gebhardt’s chili powder
4-5 whole bay leaves
Salt and pepper to taste, approximately 1 tsp. each
2 dashes Worcestershire sauce
1 tsp dry mustard
2 cans kidney beans

Heat a large stock pot on medium heat, add olive oil, onions, and garlic and cook for a few minutes until onions are translucent. In a large skillet, brown hamburger. Add browned hamburger to onion mixture. Add all other ingredients except kidney beans. Bring to a boil, then simmer 3 hours. Mash with potato masher until fine. Add 2 cans of strained and rinsed kidney beans. Serve on top of spaghetti with chopped onions, and finely grated cheddar cheese. Or, if you are like me, on top of some hot dogs in buns and topped with some finely grated cheddar cheese.