Prep 20 mins
Cook 2 hrs 30 mins
This recipe is an approximation of a famous dish in Cincinnati called "Skyline Chili" or just "Skyline". The original recipe was developed by a Greek who owned several chili parlors, and is very different from what most of us think of as chili. It's very popular in Cincinnati, but the recipe is kept very closely guarded secret. My husband LOVES Skyline, so I found 2 recipes that he declares are the closest to the one made in Cincinnati. This is the first recipe. When serving, you have to serve the chili with the toppings - each person can make their chili "3-way", "4-way" or "5-way" depending on the number of toppings they add.
- 4 cups water
- 2 (8 ounce) cans tomato sauce
- 1 (5 ounce) can tomato paste
- 2 medium onions, chopped
- 1 stalk celery, chopped
- 2 tablespoons chili powder
- 2 tablespoons fresh lemon juice
- 1 tablespoon dark brown sugar
- 2 bay leaves
- 4 cloves garlic, finely minced
- 2 teaspoons ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- 1 lb lean ground beef
- 1 lb ground lean pork
- 1 lb thin spaghetti, cooked
- 2 cups cooked red kidney beans
- 2 cups finely chopped onions
- 2 cups shredded cheddar cheese
- oyster crackers
- In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings.
- Cover and bring to a boil.
- Crumble the meats in gradually and return the mixture to a boil.
- Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like.
- Discard the bay leaves.
- Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.
This is an awesome chili that tastes very close to Skyline's. I recommend adding Frank's or Crystal's hot sauce as a condiment to douse the top of the spaghetti with. This also goes great on hot dogs. I know Texans will scoff and say that spaghetti and beans have no place in chili, but this is something you have to try for yourself to get the experience of. It is truly a Cincinnati thing, and is GREAT! Thanks for the recipe, you know I'll make this many times!
It has been a long time since I have been to Cincinnati but this sure tastes like I remember. I cut he recipe in half omitting the paste and pork.
I'veheard about this style of chili for years, but never encountered it before. It is definitely a keeper! We allreally enjoyed it. It freezes really well too.