I found this recipe on Crockpot Tuesdays. Cincinnati is known for its Skyline Chili, a sweet chili instead of a spicy chili. I live an hour from Cincinnati, so there are many 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 a 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 put a little less water. It was 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 of 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 3 and 3/4ths cups instead.)
- Brown ground beef lightly on the stovetop.
- Combine all ingredients in a Crockpot.
- Stir well, and cook on low for 12 hours or longer.
This post is linked to Colleen’s Kitchen Recipe Swap.
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