This recipe has been in my family for almost 30 years! This spiced meat sauce is cooked for at least 4 hours and then served over spaghetti. Traditional toppings include cheddar cheese, diced onions, oyster crackers, and beans (we skip the beans).
It is absolutely gorgeous in Kansas right now. I took a drive the other day and had to pull over to capture this rainbow on a sunny day. So perfect!
I just love these hills. Deep breath.
Despite the beautiful, understated view, I have not been feeling very inspired to post recently.
There are a couple of reasons for this:
1. I’m dieting. Sort of. The baby’s half birthday came and passed. Along with that came the realization that I won’t have the metabolism of a breastfeeding mother forever. My goal is to reach the healthy BMI range, and I still have about 12% of my body weight to lose. Ug.
2. Flu season started early, and I was the only person healthy in my house. Let me tell you about how much leisurely free time I had to cook and write. None. Yup.
3. I haven’t felt inspired. My produce service was temporarily stopped. I tried some new foods, but I wasn’t happy with the results. I’m in a creative rut.
Finally, I had an idea. A non diet friendly idea, but that’s ok once in a while.
Instead of a new recipe, why not turn to one of the oldest recipes in my possession?
I was born in Cincinnati. My parents lived there while my dad attended grad school and my mom taught inner city. Then they whisked me on a tour of the country that ended in a red brick house in Kansas.
But my story started in Cincinnati, and I LOVE this chili.
There’s nothing quite like Cincinnati’s Skyline Chili. Just take a look at the ingredient list, and that’s evident.
Just try it. You won’t be sorry!
- 1 quart cold water
- 2 lb ground beef
- 1/2 tsp cumin
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1 tsp cinnamon
- 1 garlic clove, minced
- 1 tbsp salt
- 2 tbsp chili powder
- 1 1/2 tbsp allspice
- 2 medium onions, minced
- 1 (6 oz) can tomato paste
- 3 bay leaves
- 2 dashes Worcestershire sauce
- 1 box spaghetti
- Cheddar cheese, oyster crackers, diced onion for toppings
- In a large pot, crumble the raw hammer into the water.
- Add everything else.
- Simmer for 4 hours, stirring occasionally.
- Drain/scoop off excess water and grease. Cook spaghetti per package instructions.
- Serve over spaghetti with desired toppings.