September 23, 2012 by Emily Pergament
Need I say more? I could also say that I imagine I feel as a new parent does upon looking at their baby – I can’t believe I made this.
It look a while to cook and to add all the ingredients, but once I added the ingredients, there’s nothing else to do but let it simmer. So it was pretty easy to make. And as it was cooking, our kitchen smelled like Christmas morning from the cinnamon! So good.
This is guaranteed to impress on football Sundays or any other day.
First step – mix the water and beef into one consistency.
While the chili is cooking. It smelled soooo good at this stage.
Taking a bite.
Skyline Chili Cheese Dip
By Mark and Claire, courtesy of Claire’s mother, Helen.
“Whenever you’re feeling good and hungry/It’s Skyline Time/Gather together with friends and family/It’s Skyline Time!”
This chili is why we live, or at least what we grew up on and what causes us to go into drug-level withdrawal from time to time. Behold:
1.5 cups water (you’ll probably need to add a little more later)
1 lb. ground beef
8 oz tomato sauce
1 chopped onion
2 bay leaves (optional)
.75 tbsp allspice
1/8 tsp garlic powder
.75 tsp vinegar
.5 tsp ground cinnamon
1 tsp cumin
.75 tsp salt
.5 tsp Worcestershire sauce
.5 tbsp chili powder
Cheddar cheese, shredded
Combine water and beef in a large saucepan over medium heat, stir and mash until soup and meat is cooked (not pink). Bring to boil, add tomato sauce and rest of ingredients. Simmer low uncovered for 1-1.5 hours, stirring occasionally.
Spread cream cheese over bottom of pan until covered; not too thick but not too thin either (personal preference really). Pour chili on top, cover with cheese (fine shredded sharp cheddar is best).
Grab some chips, scoop and enter Heaven.