I found this recipe on Crockpot Tuesdays. Cincinnati is known for it’s Skyline Chili which is a sweet chili instead of a spicy chili. I live an hour away from Cincinnati so there are lots of Skyline Chili restaurants around. In fact, there are two Skyline Chili restaurants within five miles of my house. Eating there can get expensive so I decided making it at home would be more cost effective plus I know what’s in my food.
Since I found the recipe, I have made it three times. It was delicious the first time I made it. However, the second time it was too runny so it wasn’t as good. So when I made it for the third time, I decided to put a teeny less water in it. It ended up being thicker and as delicious as it was the first time.
Skyline chili is eaten in 5 ways.
2-way: spaghetti with chili
3-way: spaghetti with chili and shredded cheddar cheese
4-way: spaghetti with chili, shredded cheddar cheese and onions OR red kidney beans
5-way: spaghetti with chili, shredded cheddar cheese, onions, and red kidney beans
Stars of the Recipe
2 1/2 lbs. lean ground beef
15 oz. can tomato sauce
8 oz. tomato paste (1 1/3 cans)
5 tbsp. chili powder
2 1/2 tbsp. semi-sweet chocolate chips
1 tsp. cinnamon
1 tsp. allspice
1 1/2 tsp. salt
1 tbsp. distilled white vinegar
1 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. onion powder
2 tsp. steak sauce
4 cups water (I used more like 3 and 3/4ths cup instead.)
Brown ground beef lightly on stovetop.
Combine all ingredients in crockpot.
Stir well, and cook on low for 12 hours or longer.
I’ve been making this soup for the past few years. I saw Rachael Ray cooking it up on her cooking show and decided I wanted to try it. During the Lent season, I’ve made it to share with the members of my former church when we’ve had soup Wednesdays. They always loved it. In fact, during this past Lent season, I sent home leftovers with a couple people.
The thing I love about this soup is that instead of regular egg noodles, you use orzo pasta which is sort of like rice but is in reality pasta. I also like that it has black beans in it.
Spanish Style Chicken Noodle Soup
Stars of the Recipe:
1 tablespoon extra-virgin olive oil (EVOO)
3 celery ribs, chopped
2 medium-size carrots, chopped
1 large onion, chopped
1 to 2 tablespoons (about a palmful) chili powder
1 bay leaf, use fresh if available
Salt and freshly ground black pepper
1 1/2 quarts (6 cups) chicken stock
1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
2 14-ounce cans diced tomatoes or 1 28-ounce diced tomatoes
1 cup corn, frozen or fresh
1 15-ounce can black beans, rinsed
1/2 pound orzo pasta
Put all of the ingredients except for orzo pasta in the crockpot.
Cook on low for 8 hours.
A half hour before serving, put the orzo pasta in the soup so that it can cook.
These pecan tarts invoke a lot of memories when I eat these. I can remember going to her farm with my grandparents for family gatherings. I can visualize food being laid out on the island in the kitchen or members of the family either sitting outside eating their dinner or sitting around their dining room table. I can see their pond with the weeping willow right by the driveway and the pine trees around the perimeter of the pond.
Many times these family gatherings involved my great-aunt making these delicious pecan tarts. We lost another member of our family to cancer this past weekend. Since then, I was thinking about these pecan tarts because they remind me of my family and growing up; however, I couldn’t remember where I put the recipe.
This evening, I decided to cut out some box top for education labels. When I opened the drawer that I kept those box tops in, I found the recipe for the pecan tarts. I had put it in there so I wouldn’t lose it.
To make the pastry:
1/2 c. butter softened
1 (3 oz.) package cream cheese, softened
1 c. flour
Mix ingredients well, chill.
Form into 24 small balls and place in lightly buttered (or sprayed with cooking spray) muffin tins. I use the mini muffin tin.
Shape with thumb and press against up to fit bottom and up the sides.
To Make the filling:
dash of salt
1 tsp. butter, softened
2/3 c. chopped pecans
3/4 c. brown sugar
Add sugar to butter and mix well.
Then add egg and salt. Combine thoroughly.
Add nuts; mix well.
Fill tart shells 2/3 full.
Bake at 325 degrees for 30 minutes or until crust is slightly brown.