Cincinnati is known for its chili and it’s a meaty one at that.  Cincinnati Chili–or Skyline Chili as it’s also known–usually combines sweet and fairly hot spices and is served atop a bed of spaghetti. The chili is then topped with cheese, beans, onions, or all of the above. All of the above is also known as “Five-Way Chili”).

Recommended Products:

👉 All Clad 6 qt pasta pot, with Insert (to make pasta cooking faster and easier)
👉 Crowd Cow Premium Ground Beef
👉
Cellars At Jasper Hill Cabot Clothbound Cheddar
👉 Sfoglini Fresh Spaghetti (cooks faster and tastes better!)

Ingredients:

  • 1 large yellow onion, diced
  • 1 1/2 pounds grass-fed ground chuck (hamburger meat)
  • 2 garlic cloves, minced
  • 1 15 oz. can of tomato sauce (preferably organic)
  • 2 tbsp apple cider vinegar
  • 1 cup water
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chili powder
  • 2 tbsp cocoa or 1/2 ounce grated unsweetened chocolate
  • 1 tsp. sea salt (or more to taste)
  • 1 1/2 tsp ground cinnamon
  • 2 tsp dried oregano
  • 1 tsp ground allspice
  • 1/2 tsp cayenne pepper
  • 2 tsp brown sugar
  • 1 tbsp ground cumin
  • Cooked pasta, preferably spaghetti (amounts will vary based on how much pasta you want below your chili)
  • Shredded sharp cheddar cheese
  • Red kidney beans, drained and warmed
  • Chopped onions

Directions:

  1. Combine the onions, beef, garlic, and chili powder in a skillet and sauté over medium to medium-high heat, stirring so nothing burns.*
  2. Add in all your spices, your cocoa or chocolate, the Worcestershire sauce, water, tomato sauce and vinegar. (If your skillet isn’t large enough, move everything into a pot).
  3. Lower heat and simmer for 60 minutes, uncovered. (If you transferred everything to a pot, add another 10 minutes cook time).
  4. Cook spaghetti according to the directions on the package.
  5. To serve, the spaghetti goes on the bottom, topped with a nice hearty spoonful of chili, then the cheese, beans, and onions.
  6. Serve the oyster crackers in a separate bowl on the side (else they may get soggy atop the chili if it sits too long).

    *You shouldn’t need oil to sauté because the fat in the ground chuck should do the trick.
    If you find that it’s not doing enough, add 2 tablespoons of extra virgin olive oil and continue to sauté.

Pin It on Pinterest

Share This