Copycat Skyline Chili with Andouille Sausage
Ingredients
3 Links—Queen City Sausage’ Andouille or any favorite QCS sausage
1 LB. Lean ground beef. Used ground chuck. 80/20 lean ground beef works well too
5 Cups water
6 OZ. Can of tomato paste
¼ Cup chili powder
2 TBS. apple cider vinegar
½ OZ baking chocolate (Unsweetened). Baker’s brand used here
1 TSP. Cinnamon
1 TSP. Garlic powder
1 TSP. Cumin
¼ TSP. Allspice
¼ TSP. Ground cloves
¼ TSP Red pepper flakes. (Optional)
¼ TSP Black pepper
1 TSP Salt
1 TSP Sugar
Yields 4-5 Servings
Instructions
Add the water to a medium pot. Add tomato paste, chocolate. Heat over medium heat, combining and stirring for a few minutes. Add chili powder, cinnamon, garlic powder, cumin, allspice, cloves, red pepper, black pepper, salt, sugar, and vinegar. Crumble the raw ground beef into the pot. Use a spatula to break up the meat into fine pieces. Bring to a boil then turn heat down to medium-low. Cook uncovered for 1-1.5 hours at a simmer. Stir occasionally and allow sauce to thicken.