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”).
- 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
- Combine the onions, beef, garlic, and chili powder in a skillet and sauté over medium to medium-high heat, stirring so nothing burns.*
- 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).
- Lower heat and simmer for 60 minutes, uncovered. (If you transferred everything to a pot, add another 10 minutes cook time).
- Cook spaghetti according to the directions on the package.
- To serve, the spaghetti goes on the bottom, topped with a nice hearty spoonful of chili, then the cheese, beans, and onions.
- 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.