In honor of our dear Ann P returning from Cinncinati, Michelle and I made our version of Skyline Chili. All I knew about it was that it is good and includes chocolate. I thought all chili did, but I guess that is not so.
Over night we soaked a few cups of beans of various varities. Note: soaking white and black beans together turns the white beans purple. We had no problem with this.
We boiled the beans for a little bit and then added:
1 onion
1 green pepper
1 29 or so oz. can of crushed tomatoes
a generous sprinkling of: Penzey's Arizona Dreaming and Chili con Carne blends and cocoa (we can't seem to keep chocolate laying around in our house with 7 girls...)
We let it simmer until we decided it was done. Serve with saltines and shredded cheddar. Preferably in bowls with handles.
Skyline Dip
For an appetizer, we layered in a square glass pan
1 pkg cream cheese
1.5 ladles chili (what we just made)
sprinkles of cheddar cheese
and baked it at 350 until the cheese was melted and pretty-looking. Serve with tortilla chips.
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