Servings: 6 (1 1½ quarts)

2 pounds ground beef 2 pounds ground beef
2 medium onions chopped 2 medium onions chopped
2 1/2 cups of water 2 ½ cups of water
1 can (15 ounces) tomatoes 1 can (15 ounces) tomatoes
1 1/2 teaspoons vinegar 1 ½ teaspoons vinegar
1 teaspoon Worcestershire sauce 1 teaspoon Worcestershire sauce
1 tablespoon chili powder 1 tablespoon chili powder
2 teaspoons ground cumin 2 teaspoons ground cumin
1 1/2 teaspoons ground allspice 1 ½ teaspoons ground allspice
1 1/2 teaspoon salt 1 ½ teaspoon salt
1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
1/2 teaspoon garlic powder ½ teaspoon garlic powder
2 bay leaves 2 bay leaves
Six servings hot cooked spaghetti Six servings hot cooked spaghetti
1 1/2 cups shredded cheddar cheese (Kraft Fancy real fine) 1 ½ cups shredded cheddar cheese (Kraft Fancy real fine)
One 12 ounce carton of oyster crackers One 12 ounce carton of oyster crackers
1 cup chopped onion (optional) 1 cup chopped onion (optional)
1 can (16 oz) kidney beans (optional) 1 can (16 oz) kidney beans (optional)

Combine ground beef, onion and water in a sauce pan. Simmer until beef turns brown.
Add tomatoes with liquid, vinegar, Worcestershire sauce, chili powder, cumin, allspice, salt, cayenne, cinnamon, garlic powder, and bay leaves.
Cover. Simmer three hours.
The fat will float. If there is time, chill the chili and lift off the fat layer or spoon off fat.
To serve basic “three-way chili” serve chili on spaghetti and topped with cheese. Pass oyster crackers. For “four-way chili” add chopped onion. For “five-way chili”spoon heated kidney beans on top.

Karen suggest that you double the recipe because the leftovers are better the next day. She uses an 8 quart stock pot.  Karen suggest that you double the recipe because the leftovers are better the next day. She uses an 8 quart stock pot.
She also uses a handheld electric mixer to mix the ground beef and water. This makes the texture more fine which mimics the Skyline Chili Parlor chili.  She also uses a handheld electric mixer to mix the ground beef and water. This makes the texture more fine which mimics the Skyline Chili Parlor chili.