A faithful rendition of the famous Skyline Chili from Cincinatti, Ohio.

serves 6 over pasta, or more than 24 coneys (allow 2 per person)

Bring to a boil in a large pot:


Stir until separated, and reduce the heat to a simmer. Add:

Stir in:

Bring to a boil, then reduce the heat to a simmer and cook for 2.5 hours. Cool, uncovered, and refrigerate overnight. Before serving, skim off all or most of the fat and discard. Discard the bay leaf. Reheat the chili.

For a 2-Way, serve over:

For a 3-Way, top with:

For a 4-Way, sprinkle on top of the cheese:

For a 5-Way, top all with:

Traditional sides include:

For a Cheese Coney, place in a saucepan and simmer in water to cover for 5 minutes; or grill and broil until well seared, about 3 minutes each side; or slice lengthwise almost all the way through, open up to flatten, and cook in a teaspoon or two of butter in a skillet until browned, about 4 minutes each side:

Meanwhile, toast:

If desired, season the buns with:

Place a hot dog in each bun and cover each with:

Season with:

Source: http://www.thejoykitchen.com/recipe/cincinnati-chili-cockaigne