Skyline Chili (Cincinnati Chili)
Greek-seasoned beef chili, melted cheddar cheese, and diced onions come together on a bed of spaghetti for this Midwest-style Skyline Chili.
Servings: 8 people
Ingredients
- 2 pounds ground beef 80/20
- 1 Tablespoon olive oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 4 cups beef stock
- 2 15-ounce cans tomato paste
- 2 Tablespoons apple cider vinegar
- 2 teaspoons Worcestershire sauce
Cincinatti Chili Spice Blend
- 2 Tablespoons chili powder
- 2 teaspoons Kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon granulated garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon cumin ground
- ½ teaspoon cayenne pepper
- ¼ teaspoon ground allspice
- ¼ teaspoon ground cloves
- 2 bay leaves
Toppings
- 1 yellow onion diced
- medium cheddar cheese finely shredded
- 1 15-ounce can kidney beans
- 1 pound spaghetti noodles cooked
Instructions
- Brown the ground beef. Preheat a heavy-bottom pot over medium high heat. Add the olive oil and heat until it just starts to visibly ripple. Add the ground beef to the pan, breaking it up with a spatula. Allow to brown on one side before stirring.2 pounds ground beef, 1 Tablespoon olive oil
- Add the aromatics. Add the onion to the pan and cook for 3-4 minutes, stirring occasionally. Stir in the minced garlic and the spice blend. Cook for 1-2 more minutes, until fragrant.1 yellow onion, 4 cloves garlic, 2 Tablespoons chili powder, 2 teaspoons Kosher salt, 1 teaspoon black pepper, 1 teaspoon onion powder, 1 teaspoon granulated garlic, 1 teaspoon ground cinnamon, 1 teaspoon cumin, ½ teaspoon cayenne pepper, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, 2 bay leaves
- Add the liquids. Carefully pour in the beef stock, scraping any browned bits from the bottom of the pan. Add the tomato paste, apple cider vinegar, and Worcestershire sauce. Stir until all ingredients are well-incorporated.4 cups beef stock, 2 15-ounce cans tomato paste, 2 Tablespoons apple cider vinegar, 2 teaspoons Worcestershire sauce
- Simmer and prepare the toppings. Reduce the heat on the chili to low, cover with a lid, and simmer for 20-25 minutes. While the chili simmers, cook the spaghetti in salted water according to the package directions, and drain. Shred the cheese, dice the onions, and drain the kidney beans.1 yellow onion, medium cheddar cheese, 1 pound spaghetti noodles, 1 15-ounce can kidney beans
- Add the toppings, serve, and enjoy. To serve your Cincinnati chili, layer the chili and toppings on the cooked spaghetti noodles as desired. Two-way is spaghetti and chili. Three-way is spaghetti, chili, and cheese. Four-way is spaghetti, chili, cheese, and onions. Five-way (AKA “The Works”) is spaghetti, chili, cheese, onions, AND kidney beans. The chili can also be served atop a hotdog and bun with cheese for the ultimate Cincinnati chili cheese dog.
Nutrition
Calories: 556kcal | Carbohydrates: 49g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 955mg | Potassium: 777mg | Fiber: 3g | Sugar: 4g | Vitamin A: 658IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 4mg