Friday, September 28, 2012

Family Recipe Friday...Skyline Chili

Having been at Skyline last weekend in Cincy, learned they have a gluen-free menu!  Of course the chili bowl is usually what we get for Jeff, but the GF menu had things I'd never thought of.  

The Five-Way Potato!  Yes, a baked potato with all the fixins.  Or how about the coney dog five-way.

I always double (or triple) the recipe because it freezes really well.  

I love making it from scratch at home...the spicy aroma all through the house.  

Homemade Skyline Chili
  • 1 quart cold water
  • 2 lbs ground beef (I've also made with ground turkey)
  • 2 cups crushed tomato
  • 2 yellow onions, diced
  • 4 garlic cloves, minced
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsweetened cocoa (allergic people can leave it out-mostly for color)
  • 1/4 cup chili powder
  • 1 tsp cayenne
  • 1 tsp ground cumin
  • 2 tbsp cider vinegar
  • 1 whole bay leaf
  • 1/4 tsp ground cloves
  • 1 tsp cinnamon
  • 1 1/2 tsp salt
  • cooked spaghetti to serve chili over, optional


  1. Add beef and water to a 4-quart pot. Bring to a simmer while stirring until the ground beef is in very small pieces. Simmer for 30 minutes and add all the rest of the ingredients.
  2. Simmer on low, uncovered, for 3 hours. Add water as needed if the chili becomes to thick.
  3. Refrigerated the chili overnight, and the next day remove the layer of fat from top before reheating and serving.
The Cincinnati "Skyline" Chili Ordering Code

1-way: just the chili

2-way: chili served over spaghetti

3-way: chili, spaghetti, and grated Cheddar cheese

4-way: chili, spaghetti, cheese, and onions

5-way: chili, spaghetti, cheese, onions, and beans

All "ways" are served with oyster crackers.

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