Copycat Skyline Chili
I made this for the long delayed opening day of the Reds season. I used ground turkey in this apposed to all ground beef because I like the texture better for coney sauce and didn't want it to be too heavy. All beef and easily be used, I would just back off on some of the spices, ground turkey needs a little extra help in the flavor department.
Copycat Skyline Chili
I made this for the long delayed opening day of the Reds season. I used ground turkey in this apposed to all ground beef because I like the texture better for coney sauce and didn't want it to be too heavy. All beef and easily be used, I would just back off on some of the spices, ground turkey needs a little extra help in the flavor department.
Cooking Instructions
- 1
In a large Dutch oven on medium high combine the water and beef broth
- 2
Add the tomato paste and chocolate and stir continuously until both are melted and blended fully.
- 3
Add all spices, vinegar and sugar. Bring to a simmer and stir occasionally.
- 4
Once simmering add the turkey and ground beef. Break up into small pieces as you add them.
- 5
Bring to a boil, but as it's heating up continue to stir to break the meat up into a fine consistency. I used a potato masher.
- 6
Once it's up to a rapid boil reduce the heat to maintain a simmer and let cook uncovered for about an hour and a half. Stirring occasionally and testing for flavor. My cinnamon was a bit old so I had to add a little more.
- 7
Once the consistency and flavors are where you like the serve on top of hotdogs for the best coney's ever!
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