Back in the early 90′s before I moved to Florida I had the chance to visit Cincinnati, Ohio. If you’ve been there, I don’t have to tell you what a beautiful city it is. Or that people from Cincinnati are proud of their town. After all, they have the Reds, the river and rollings hills (from what I remember). Good friends of mine introduced me to the area’s famous Skyline chili. And I was hooked! What a creative way to eat chili.
Over the years, as I missed that chili……I did happen to see it in the frozen section of my grocery store. I tried it, and of course it just wasn’t the same. But I made due. Then about five years ago, I did an internet search for the recipe…..and hit the jackpot! Recipes abound. The core differences in Cincinnati chili though and what makes it special are the cocoa powder, cinnamon and the way you eat it.
While your chili is cooking, boil a pot of water and make angel hair or spaghetti pasta, drain and set aside. Make sure you have finely shredded cheese, diced onion and kidney beans ready to go. I also like to top mine with a bit of sour cream, though not sure how authentic that is. When I made this recipe a couple weeks ago, I did another recipe search and bumped into my friend Kathleen’s blog. I cut her recipe in half, but if you want leftovers, have a big family or know you’ll all want seconds……go ahead and double the recipe. Next time, I will!
How to assemble your Cincinnati “Skyline” chili:
3 way – spaghetti, chili and cheese
4 way – spaghetti, chili, cheese and onion or beans
5 way – spaghetti, chili, cheese, onions and beans
Have you had Cincinnati chili before? Which way is your favorite way to eat it? What other foods are a “must have” while visiting Cincinnati?
- 2 cups water
- 1 lb ground beef, organic
- 1 cup crushed tomato or 14 oz can tomato sauce
- 1 onion, diced
- 2 cloves garlic, minced
- 1½ tsp worchestershire sauce
- 1½ tsp cocoa powder
- 1½ Tbsp chili powder
- ½ tsp cayenne
- ½ tsp cayenne
- ½ cumin
- 1 tsp cider vinegar
- 1 bay leaf
- ⅛ tsp cloves
- ½ tsp cinnamon
- ¾ tsp sea salt
- 1 tsp sugar
- Angel hair or spaghetti pasta, cooked
- Shredded cheddar cheese
- Onion, diced
- Kidney beans, cooked
- Brown ground beef in the bottom of a soup pot. Add in diced onion and cook till translucent.
- While beef is browning, measure and put all spices in a small dish.
- Add tomatoes, water, garlic, worchestershire sauce, bay leaf, cider vinegar to the pot.
- Stir in remaining spices (cocoa, chili powder, cayenne, cumin, cloves, cinnamon, salt, sugar).
- Cover pot and cook on low/simmer for at least 2 hours.
- For true ‘Cincinnati style’ serve with the following toppings/sides: spaghetti, kidney beans, diced onion, and shredded cheddar cheese.
- ** DOUBLE recipe in order to have second helpings or leftovers. It’s that good! **