Growing up near Cincinnati, I was raised on Skyline chili. Now that I’ve moved away from the area, there are, unfortunately, no Skylines where I live. But every now and then, I still get a huge craving for a 4-way, so I decided to try my hand at making the chili myself. While this recipe did not end up tasting exactly like Skyline, it was, in my opinion, close enough to satisfy my craving.
For those of you who are unfamiliar with Skyline, or Cincinnati-style chili, it is not your typical hearty chili. I prefer to eat the chili over spaghetti, and topped with lots of onions and cheese, but it is typically eaten one of five ways:
1-way: Chili only
2-way: Spaghetti topped with chili
3-way: Spaghetti, chili, and shredded cheddar cheese
4-way: Spaghetti, chili, cheese and red kidney beans OR chopped onions
5-way: Spaghetti, chili, cheese, beans AND onions.
Oh, and don’t forget the side of oyster crackers. 🙂
Sound delicious? Trust me, it is!
This recipe makes a lot … based on how many portions we divided up for the freezer, my best guess is it makes at least 14 servings. It’s a great freezer meal for nights when you just want a quick dinner. Just thaw, heat, whip up some spaghetti, and you’re all set! Or, use leftovers for Skyline Chili Pizza.
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
1. Brown ground beef lightly on stovetop. (I wasn’t quite sure what this meant, but I just browned the beef until it was about 70% brown. It continues to cook in the crockpot.)
2. Combine all ingredients in crockpot. Stir well, and cook on low for 12 hours or longer.