By the time my annual chili contest wraps up, I swear off chili for a solid few weeks. Chili for 10-12 weeks straight is…enough. Even for me. But after a few weeks, sure enough…I’m back to happily enjoying chili. I don’t stay away for long, regardless of the season. Good thing, too, since I still have a ton of it in my freezer that we’re slowing making our way through.
Chili can be anything you want it to be – spicy, savory, sweet, vegan, vegetarian, meaty, beany.
I love chili served simply in a bowl with perhaps some oyster crackers and cheese. I love it over a baked potato or served up with eggs for a breakfast for dinner. But my favorite way to eat chili is served over pasta. I grew up eating chili over pasta and it just feels like home to me. If you think it sounds weird, you absolutely must try it.
There’s few things I rave about in Ohio, but Cincinnati-Style Chili is one of them. The chili is meaty, rich, slightly sweet, and has a special touch of cinnamon and chocolate that gives it a smoky flavor.
I do regret not eating more Skyline chili while living in Columbus. Skyline is the original Cincinnati-style chili with this unique combination of flavors, but fortunately, it’s as simple as a two-step crock pot recipe to recreate at home. This chili is incredible as leftovers and freezes great for later dates.
Once you try Cincinnati-style chili…over pasta, your previous chili experiences will most definitely be one-upped!
- 2 lbs 90% lean ground beef
- 1 (15 oz) can tomato sauce
- 8 oz tomato paste
- 5 Tbsp chili powder
- 2½ Tbsp semi-sweet chocolate chips
- 1 tsp cinnamon
- 1 tsp allspice
- ½ tsp salt
- 1 Tbsp white vinegar
- 1 tsp black pepper
- ¼ tsp garlic powder
- 1 tsp onion powder
- 2 tsp steak sauce
- 3 cups water
- In a medium skillet over medium heat, brown the ground beef until no longer pink, breaking up with a wooden spoon; transfer to the crock pot.
- Add all remaining ingredients to crock pot. Stir well, and cook on low for 8-12 hours.
We got 5-6 more inches of snow over night…baaah!!