All In A Days Work

If you are lucky enough to have a local Skyline Chili restaurant near you, you’ve probably had this tasty treat before. Skyline Chili Dip is a family favorite that I love to make at social gatherings, and that I always leave with a empty dish! You can make your own homemade chili (I have the recipe on the blog here) or if you are strapped for time try canned or frozen Skyline Chili that you can pick up at your local grocer (or even online).

INGREDIENTS:
Chili
Cream Cheese
Shredded Cheese
Tortilla chips or Fritos

Pre-heat oven to 350 degrees.

In dish, spread cream cheese evenly on the bottom

Pour chili over cream cheese

Pile high with your favorite shredded cheese

Put in oven for 10 – 15 minutes

Enjoy with tortillas or fritos (I notice the scoops work the best)

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

  

1. 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.
2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
3. Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.

Ingredients:

• 3 tablespoons of olive oil
• 3 large garlic cloves, chopped
• 2 large Carrots, chopped
• 2 celery Stalks, chopped
• 1 onion, chopped
• 1 14oz/400g can of chopped tomatoes or pureed tomatoes
• 1 quart/400ml chicken or vegetable stock
• 2 Cans Cannellini Beans
• 1 (3-inch) piece Parmesan rind (optional, but if you
• can get a hold of it, it adds a lot of flavor).
• 1¼ cups/125g Small Pasta (ie – Small shells or ditalini)
• A couple of good handfuls of Flat leaf parsley, chopped
• Salt & Pepper

Directions:

1. Heat the oil in a large stock pot, then cook the onion, carrot and celery until soft.
2. Add the garlic and cook another minute.
   
3. Once cooked put into the crockpot along with the stock, 1 can of beans beans (adding the liquid from the beans will add extra thickness to the soup) Parmesan rind (if using) and chopped tomatoes,
4. Puree or mash the 2nd can of beans with a little of the liquid from the can and then add it to the crockpot. Cook on low 5-6 hours or on high for 2-3
5. About 30 minutes before its done cooking add the pasta, chopped and seasonings. Cook until the pasta is cooked al dente (adding water if the soup becomes too thick).
6. Serve in bowls topped grated Italian cheese and a sprinkling of chopped parsley if you wish