Recent Recipes

Skyline Chili


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A few months ago Cassie participated in a swap with some online friends.  You were supposed to pick some local stuff from your area and send it out to your swap partner so they could learn about and get a feel for where you live.  Cassie's swap buddy was from Cincinnati.  We received a lot of really great stuff, but one of the things that we enjoyed most was a few cans of Skyline Chili.  We are both really big chili fans and we really enjoyed the twist of seasonings in the chili.  After some hunting on the internet we were able to find a good copycat recipe and with some more tweaking of our own we were able to make it easier and a little healthier, but still really delicious.  We decided to make this meal for the first time to break our fast on Yom Kippur.  We didn't want something that was going to be really involved while we were really hungry.  We figured something we could just throw in the crockpot in the morning when we weren't too incredibly hungry yet would be ideal.  This chili was very easy to adapt to the crockpot.   

Skyline Chili
Adapted from Food.com
Makes 6-8 servings
1 lb. ground beef
1 c. chopped onions
2 c. beef stock
1 15 oz. can kidney beans, rinsed and drained
1 15 oz. can of tomato sauce
1 1/2 T. chili powder
1 T. apple cider vinegar
1 t. Worcestershire sauce
2 T. cocoa powder
1 t. minced garlic
1/2 t. ground cinnamon
1/2 t. ground cumin
1/4 t. salt
1/2 - 1 t. cayenne pepper
1/8 t. ground allspice
1/8 t. ground cloves
1 bay leaf

1 1lb. whole wheat Spaghetti 

chopped onions
shredded cheddar cheese

1)Brown the ground beef in a skillet over medium heat.  Drain the fat from the ground beef and add it to the crockpot with all the remaining ingredients through the bayleaf and turn on low for 8 hours.  

2) When chili is almost done, bring a large pot of water to a boil.  Add the whole wheat spaghetti and cook until al dente.  

3) Serve chili over whole wheat spaghetti lightly topped with cheddar cheese and onions.  Enjoy!


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