If you’ve ever had the pleasure of visiting Cincinnati, Ohio, you’ve probably heard of or visited the famous Skyline Chili restaurant, home of, you guessed it, Skyline Chili. Skyline Chili is the restaurant’s signature dish. It’s a sweet-ish chili (they keep their recipe a secret) served over a bed of spaghetti with onions and a “mound” of shredded cheese. They even serve their top-secret chili over hot dogs and in burritos. Are you hungry yet?
I’ve heard so much about this chili but had never tried it. I have visited Cincinnati once but never made it to Skyline (which I’m extremely upset about having now tried this Ohio delicacy).
The Test Kitchen is always looking for chili recipes to add to Hamilton Beach’s catalog and really, what’s better in the fall than a steaming bowl of chili? Apparently steaming chili served with pasta and topped with tons of cheese is better. Imagine that.
We took notes from Skyline’s tradition and served this semi-sweet (there’s a touch of cinnamon) chili over spaghetti and then topped the chili with freshly chopped, raw white onion and a pile of shredded sharp cheddar cheese. Make sure you have a few bags or blocks on hand. The more cheese the better when it comes to Cincinnati chili (and life, in my opinion).
Not only is this chili delicious, it’s comfort food like you’ve never had before. Serve Cincinnati chili as a filling family dinner or put it in front of a group of hungry football fans and prepare to transport directly to Skyline’s door.
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 pounds ground beef
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup chili powder
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Cooked spaghetti
- Shredded cheddar cheese
- Chopped white onion
- In a large skillet over medium-high, heat the oil.
- Add onion and garlic. Cook until onion is translucent, about 3 minutes. Stir in ground beef, cooking until browned, about 5 minutes. Drain fat if necessary.
- Add meat mixture to slow cooker crock with crushed tomatoes, broth, cider vinegar, chili powder, unsweetened cocoa powder, Worcestershire sauce, ground cumin, cayenne pepper, ground cinnamon, salt, black pepper, bay leaf and ground cloves.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Serve over cooked spaghetti with chopped onions and shredded cheddar cheese.