In Cincinnati, there is a phenomenon called Spaghetti with Chili Sauce.  I know, on first glance, it is horrid and wrong – however – that is until you taste it. Skyline Chili is one of the most famous versions in – however, it has been a comfort food in the homes of home cooks for generations.

Recently, a friend at work Laura Popadich and I started talking about food.  She gave me a recipe Vermicelli with Chili Sauce – well, after reviewing the recipe – I found it strangely close to the Skyline version and I got excited to try it again.

Here is my version of the recipe provided to me by my friend/co-worker:

Slow Cooker Cincinnati Chili


Slow Cooker Cincinnati Chili
Serves 8
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  1. 1 tablespoon vegetable oil
  2. 1 large onion, chopped
  3. 3 cloves garlic, minced
  4. 3 pounds ground beef
  5. 1 can (28 ounces) crushed tomatoes
  6. 1 cup beef broth
  7. 1/4 cup apple cider vinegar
  8. 1/4 cup chili powder
  9. 3 tablespoons unsweetened cocoa powder
  10. 3 tablespoons Worcestershire sauce
  11. 2 teaspoons ground cumin
  12. 1 1/2 teaspoons ground cayenne pepper
  13. 1 teaspoon ground cinnamon
  14. 1 teaspoon salt
  15. 1 teaspoon coarse black pepper
  16. 1 bay leaf
  17. 1/4 teaspoon ground cloves
  18. Cooked spaghetti
  19. Shredded cheddar cheese
  20. Chopped white onion
  1. Over medium-high heat, heat the oil in a a large skillet.
  2. Add the onion and garlic. Cook until onion starts to go translucent, about 3 minutes. Stir in ground beef, cook until browned, about 5 minutes. Drain fat as necessary.
  3. Add this meat mixture to slow cooker with crushed tomatoes, broth, cider vinegar, chili powder, unsweetened cocoa powder, Worcestershire sauce, ground cumin, cayenne pepper, ground cinnamon, salt, black pepper, bay leaf and the ground cloves.
  4. Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
  5. Serve over cooked spaghetti with chopped onions and shredded cheddar cheese.
Adapted from Skyline Chili
Adapted from Skyline Chili
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