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 flavors with 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 (also known as “Five-Way Chili”).
If you’ve never experienced this culinary marvel, you definitely have to make it at least once. Like almost all good chilis and sauces, this one spends a good chunk of time simmering away on the stove; but in our opinion, that makes it the perfect dish to prep right before the game starts and serve at halftime!
1 large yellow onion, diced
1 ½ pounds grass-fed ground chuck
2 garlic cloves, minced
1 15-ounce can tomato sauce
2 tablespoons apple cider vinegar
1 cup water
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
2 tablespoons cocoa or ½ ounce grated unsweetened chocolate
1 teaspoon sea salt, or more to taste
1 ½ teaspoons ground cinnamon
2 teaspoons dried oregano
1 teaspoon ground allspice
½ teaspoon cayenne pepper
2 teaspoons brown sugar
1 tablespoon ground cumin
Pasta, preferably spaghetti (amounts will vary based on how much pasta you want below your chili)
Shredded sharp cheddar cheese, for serving
Red kidney beans, drained and warmed, for serving
Chopped onions, for serving
Combine the onions, beef, garlic, and chili powder in a skillet and sauté over medium/medium-high heat, stirring so nothing burns. If the fat from the beef isn’t enough to keep things from sticking,
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 in Step 2, add another 10 minutes cook time.
Cook spaghetti according to the directions on the package.
To serve, plate the spaghetti topped with a hearty spoonful of chili. Then add 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).
We love to serve this recipe with oyster crackers. But make sure to serve them in a separate bowl, else they may get soggy atop the chili if it sits too long.