Cincinnati Chili

Sweat onions in oil. Once they are tender pull them out of the pot and put in the ground beef. Keep stirring the beef while it browns; once the beef is nearly cooked pull the grease out. I use a couple paper towels to sop it up. Put 2 cups of water in and cook down till the water is nearly gone. During that process keep chopping up the hamburger to smaller and smaller pieces. Add the onions back into the pot with the beef. Add all the spices with the pot on a med-low setting. Add the chili sauces and tomato sauces. I use the water to get all the flavor from the bottle and can. Cook for 20 minutes to an hour on low and slow. If you cook it a long time you will need to keep adding water, but after an hour I don't think there is anymore mixing of the flavors. Serve over spaghetti noodles. I like to put onions and shredded cheddar over mine; some people like to put beans on it, too (yuck). I had a girl friend 30 years ago that was from Ohio. We visited there and went to some chili spot that she loved (Sky something Chili). It was good stuff; she bought packs of the spice in the airport on the way home. When we ran out of the packs of seasoning I came up with this recipe to quell her cravings for this regional delight. Hope you enjoy! After I posted this I thought I'd go see if others had posted anything on "C" Chili. Thirty years ago when I came up with this recipe, trying to copy what I had eaten, there were no recipes on the internet (heck there wasn't much of an internet). Anyway there are many other recipes for this out there. The biggest difference between this and others is they boil the meat, have cloves and chocolate, and they use a broth or water instead of the chili sauce. Plus I like some sweated onions in the chili and they don't put any in it. You can take the time to boil the ground beef and get a closer constancy to what is served at the chili restaurants in Ohio. The name of the restaurant that I was trying to think of above is Skyline Chili.