In the Cincinnati area you’ll hear a lot of talk about Chili spaghetti. It’s a popular dish with a special chili served over spaghetti noodles, with lots of shredded cheese on top and sometimes beans, onions, etc.
Not only is the chili used for the famous Chili spaghetti, but it’s used on hot dogs, and in chili dips and it’s absolutely delicious. If you aren’t lucky enough to have one in your area, (or you don’t have a local store that carries the frozen or canned options) give this recipe a try!
- 1 quart cold water
- 2 lbs ground beef
- 2 cups crushed tomato
- 2 yellow onions, diced
- 4 garlic cloves, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp unsweetened cocoa
- 1/4 cup chili powder
- 1 tsp cayenne
- 1 tsp ground cumin
- 2 tbsp cider vinegar
- 1 whole bay leaf
- 1/4 tsp ground cloves
- 1 tsp cinnamon
- 1 1/2 tsp salt
- cooked spaghetti to serve chili over, optional
- Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
- Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
- Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
Both my parents are from Cincinnati, so I often had this growing up and I’m a huge Cinci chili fan! (5-way, light on the onions, please). To get the really fine texture, my mom would give it a whir in the blender really quick to break down any large meat chunks. Thanks for sharing so much….I’ve now got a hankering for it!
Ooooh my Fav chili cheese…esp on fries
I’ve never eaten Skyline chili but I’ve seen it mentioned on the Food Network a few times. Thanks for sharing this recipe! I want to try this chili on hot dogs and eventually spaghetti noodles.