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
- 1 tablespoon vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 pounds ground beef
- 1 can (28 ounces) crushed tomatoes
- 1 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup chili powder
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons Worcestershire sauce
- 2 teaspoons ground cumin
- 1 1/2 teaspoons ground cayenne pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 teaspoon coarse black pepper
- 1 bay leaf
- 1/4 teaspoon ground cloves
- Cooked spaghetti
- Shredded cheddar cheese
- Chopped white onion
- Over medium-high heat, heat the oil in a a large skillet.
- 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.
- 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.
- Cover the slow cooker and cook on HIGH for 4 hours or LOW for 8 hours.
- Serve over cooked spaghetti with chopped onions and shredded cheddar cheese.