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The first day of spring gave us our last burst of winter, here in NJ.  Today's recipe is a great way to warm up during these last few freezing nights!  This recipe is a copycat of the famous Skyline Chili restaurant recipe.

I can't usually wait til the next day to eat it-- it's sooo yummy! Can be served with gluten free pasta, or over rice, and without cheese depending on your dietary restrictions.

Prep Time: 15-20 minutes
Cook Time: 4 hours
Ingredients:
  • 1 quart cold water
  • 2 lbs ground beef
  • 2 cups crushed tomato ( or 1-15oz can)
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsweetened cocoa
  • 1/4 cup chili powder
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 1 tbsp unsweetened cocoa
  • 2 tbsp cider vinegar
  • 1 whole bay leaf
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 1 1/2 tsp salt

Preparation:

  1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes 
  2. Add all the remaining ingredients.
  3. Continue to simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
  4. Refrigerate the chili overnight, and the next day remove the layer of fat from top before reheating and serving. 

Today's recipe was submitted by the fabulous WBC doula Cornelia Mazzan, she can be reached at cornelia@wisebirthchoices.com


 


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