Ask a Texan to describe what chili is, and you are likely to get many different answers. While Lone Star State partisans may give a variety of opinions, for the most part, Texas chili is generally viewed as a glorious beef stew flavored with chile peppers of one kind or another. The issue of beans is a whole ‘nother argument.

For Fair Oaks Ranch residents, but Cincinnati, OH, natives, Greg Jaeger and Greg Buschmann, and their wives Rose Jaeger & Carmen Buschmann, chili from Cincinnati is an entire new ballgame. It can best be described as a unique blend of spices in ground beef, cooked with or without beans and/or onions, and typically served on top of a pile of spaghetti with a heap of shredded cheese to finish it off. Such a serving is referred to as a “Three Way”. Adding beans or onions is a “Four Way”, and including beans AND onions result in, well, we’ll let you do the math.

There are chains of fast food-type establishments in the Greater Cincinnati area known as chili parlors with the current count of restaurants being in the 300 range. The most famous of these is Skyline Chili which was founded by Greek immigrants in 1949. Skyline can now be found in Ohio, Kentucky, Indiana and Florida. While the official chili recipe is a well-kept corporate secret, most self-styled chefs in the Queen City use these ingredients:

2 lbs. ground beef                                                          

1 – 6 ounce can of tomato paste             

2 tablespoons chili powder                                            

2 dashes Worcestershire sauce

1 clove garlic minced (or ½ teaspoon garlic powder)

½ teaspoon cumin spice powder                                   

½ teaspoon black pepper

1 teaspoon cinnamon spice                                           

½ teaspoon ground red pepper

½ teaspoon allspice                                                       

2 tablespoons apply cider vinegar

½ ounce grated unsweetened chocolate                       

1 tablespoon salt

red kidney beans (optional)

TOPPINGS:                                                                     

finely shredded cheddar cheese (NOT optional)

2 chopped onions (optional)                                      

READY IN: 3-4 Hours                                                   

SERVES: 10-12 (depending on hunger!)