Folks who have passed through western Ohio through approximately Indianapolis have possibly run into Skyline or Gold Star Chili. I like the Cincinnati style chili, and make it for us at home now and again. We decided to make some for friends who just had babies, and so we made it with six pounds of meat. In the end, we were too busy to take a picture of the final product, but one can see how it is served up at Chili Parlors via other pics online. We ended up using a mix of regular ground beef and Yak meat. Why Yak? Its high in Omega-3 and other nutritious fats, grown locally, and adds some difference in taste to the end product. Because I didn't want all of the ground beef fat in the final product, but wanted to retain all of the Yak meat fats, I first cooked the ground beef with excess water. Then I poured off the water/fat mix, added a bit of olive oil back in, and cooked the Yak meat in too. For the six pounds of meat, I used six onions and twelve garlic cloves, all pulled right from our organic garden and chopped up. I added about 45-ish oz of tomato "sauce" from our tomato harvest. NJ tomatoes are the best, but since many can't get them, I hear that San Marnzano tomatoes are good because they are less acidic. Cook the tomatoes, garlic onions, etc all together. Also add ~1T blackstrap molasses, 6T unfiltered apple cider vinegar, and a bit of Worcestershire sauce in and mix. Continue heating, stirring frequently. The spicing is what gives Cincinnati Chili an interesting flavor that I like. Key to it are Cinnamon and Cocoa. We never use Hershey's, instead, we use Wilbur cocoa powder. It used to be produced in Philadelphia, but now is in Lititz, PA. We really like all their chocolate better than most anyone else's. So we combine: ~3oz Wilbur cocoa ~3t cinnamon ~1t ground cloves ~1t allspice ~1/2 c. Chili Powder (Penderey's) ~1t cayenne pepper ~3t salt (we use a combo of potassium salt, black and pink salts to add mineral content) ~3t ground cumin (Penderey's) After mixing, we slowly add to the meat, ensuring that it wets the spices without clumps. The mixture takes on a delightful darker brown color. Simmer for about 1hr. Add some water if need be to keep it fairly liquid, also add a touch of brown sugar if the tomatoes added too much acidity, or other spices/salt to taste (we added a bit more chili powder to ours today). I didn't cut the onions and garlic particularly fine, so we used an immersion blender to get it smooth, as the authentic product is usually fairly liquid and consistently smooth. Its not chunky like a Texas chili. In a Cincinnati style parlor, this meat is served over spaghetti, and usually has a good amount of shredded cheddar cheese on it. A three way would just be the macaroni, chili and cheese, a four way adds onions or brand, and a five way adds the other of those two. I always take the five-way. As I mentioned, we didnt have a chance to take a picture of the final product, but we served it up tonight as a four-way with onions. This picture isn't mine, but is a fine example of what the finished product looks like... The only difference in mine is that I usually put the onions on top of the meat, under the cheese, and I usually add a bit of a thin, hot sauce on top too. Please share your Chili DIY and recipes here if you have good ones. Any style is great. Since it is winter time, I like to try lots of different soups, stews and chills.