Ingredients

The following ingredients have 4 Servings
  • 1 lb ground beef, extra lean ((454 grams; 96/4 beef))
  • 1 cup water
  • 8 ounces tomato sauce ((227 grams))
  • ½ tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 pinch ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon garlic powder
  • 1 bay leaf
  • 2 teaspoons apple cider vinegar
  • 8 cups cooked spaghetti squash
  • 5 ounces cheddar cheese, shredded (142 grams)
  • ½ cup white onion, chopped
  • 14.5 ounces black soybeans (411 grams)

Instruction

  • Brown the ground beef in a cast iron skillet, breaking it into crumbles with a spatula as it cooks. 
  • Add the water, tomato sauce, chili powder, cumin, cinnamon, cloves, salt, crushed red pepper, garlic powder, bay leaf, and cider vinegar to the skillet. Simmer for 30 minutes, or up to 1 hour, over medium low heat. Stir the mixture occasionally. 
  • The liquid should mostly evaporate from the chili. If it’s drying out too much, partially cover the pan. 
  • Remove the bay leaf. To make the ways, serve the chili over roasted spaghetti squash, with onions, beans, and cheese on top (if desired). 
  • Cooking Tip! It might be better to think of Skyline chili as a meat sauce rather than a typical chili. Authentic Cincinnati chili tends to be thin, but I prefer it thick for ease of eating. You can add beef broth if you’d like to make it thinner.