Ingredients
3 lbs ground beef
1 large onion (coarsely chopped)
2 tsps (or two cloves) of garlic (more to taste)
3-4 cans of diced tomatoes
1 6oz can of tomato paste
3 Cups water
5-6 Tbps Chili Powder
1 1/2 tsp cayenne pepper
1 tsp ground cumin
1 1/2 Tbsp salt
3/4 tsp black pepper
1/2 tsp white pepper (if available)
1/2 cup corn starch (approximate, diluted in water with salad dressing shaker)
(other ingredients to taste…)

Brown beef (along with half of the onion and all of the garlic) and then drain the excess fat/grease. Add tomatoes, water, and spices (but not corn starch) and continue to cook on medium-high temperature. (Feel free to add more of any or all of the peppers, depending on your tolerance for spicy foods!)

Stir frequently, until all comes to a boil. Reduce heat to low, and allow to simmer for a couple hours. (Stirring occasionally.)

Once it’s almost time to serve, add the corn starch to thicken slightly. (Add a little at a time to desired thickness.) If you are adventurous, other ingredients you can add include: brown sugar, worcestershire sauce, bay leaves, any sort of peppers (including sweet peppers), and whatever else you think might taste good. I frequently add a “secret ingredient” … almost every time I make it! :-)

Serve as above, and enjoy! (Goes great with homemade bread!)

Related posts:

1. Cincinnati Style Chili (Skyline Chili!)
2. Garbage Plates (A Rochester, NY Favorite!)
3. Pabellón Criollo (Carne Mechada)

Skyline 3-Way

Ingredients:

2 lbs ground beef

1/2 tsp cumin

1 tsp cinnamon

2 Tbsp chili powder

1/2  tsp pepper

1 Tbsp salt

1 tsp cayenne pepper

1-1/2 tsp allspice

1/2  tsp garlic salt

2 dashes Worcestershire  sauce

1 6 oz can tomato paste

Corn Starch

Dissolve beef in 10 cups cold water. Once I get it started with a spoon, I use a hand mixer to get the meat as fine as possible.  Add rest of ingredients.  Bring to a boil then simmer for 4 hours, stirring occasionally.  Thicken with corn starch.  Serve over spaghetti noodles.  Top with cheddar cheese.  Eat.  Enjoy.  Eat some more.  Enjoy some more.

I often make at least a double batch. For 3 pounds of beef, I often double the spices.  (And add some water.)  For 5 lbs of beef I triple all the spices, but only use 12 oz of tomato paste.

Related posts:

1. Greg’s Famous (Spicy!) Chili
2. Garbage Plates (A Rochester, NY Favorite!)
3. Pabellón Criollo (Carne Mechada)